| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
Swiss |
Casseroles, Meats, Vegetables |
6 |
Servings |
INGREDIENTS
| 1 |
pk |
(8 rolls) refrigerated crescent rolls |
| 1 |
lb |
Lean ground beef |
| 1 |
md |
Onion, chopped |
| 1 |
cn |
(12 oz.) beef or mushroom gravy |
| 1 |
|
Box (10 oz.) Birds Eye frozen Green Peas, thawed |
| 1/2 |
c |
Shredded Swiss cheese |
| 6 |
|
Slices tomato |
INSTRUCTIONS
Preheat oven to 350°F. Unroll dough and separate rolls. Spread to cover
bottom of ungreased 9 inch pie pan. Press together to form lower crust.
Bake 10 minutes. Meanwhile, in large skillet, brown beef and onion; drain
excess fat. Stir in gravy and peas; cook until heated through. Pour mixture
into crust. Sprinkle with cheese. Bake 10 to 15 minutes or until crust is
brown and cheese is melted. Arrange tomato slices over pie; bake 2 minutes
more. Makes 6 servings. Typed in MMFormat by cjhartlin@msn.com Source:
Best Recipes 101 Casseroles.
Posted to brand-name-recipes by "Cindy Hartlin" <cjhartlin@email.msn.com>
on Feb 20, 1998
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