ZUCCHINI BEEF CRESCENT CASSEROLE|
8 oz. can Pillsbury
refrigerated quick crescent
1 1/4 lb. ground beef
1 Tbsp. instant minced onion
or 1/4 c. chopped onion
1 tsp. garlic salt
1/2 tsp. whole oregano
1 to 2 Tbsp. parsley flakes
2 eggs, slightly beaten
3 to 4 Tbsp. grated Parmesan
16 oz. can zucchini in tomato
sauce (sometimes called
1 to 1 1/2 c. (4 to 6 oz.)
shredded Mozzarella or
Monterey Jack cheese
2 c. (16 oz.) cream-style
Heat oven to 375 degrees (350 degrees for glass). Separate crescent
dough into two long rectangles. Place in ungreased 13 x 9-inch
baking dish. Press over bottom and 1/2-inch up sides to form
crust, sealing perforations. In frypan, brown ground beef;
drain. Stir in onion, 3/4 teaspoon garlic salt and oregano.
Spoon ground beef mixture evenly over dough. Spoon zucchini in
sauce over beef. Sprinkle with Mozzarella cheese. Combine
eggs, parsley flakes, 1/4 teaspoon garlic salt and cottage
cheese; spoon over zucchini mixture. Sprinkle with Parmesan
cheese. Bake at 375 degrees for 35 to 45 minutes or until crust is
deep golden brown and filling is set. Cool 5 minutes; cut into
squares to serve. Yield: 6 to 8 servings.
Reheat: Cover loosely with foil. Heat at 375 degrees for 20
to 25 minutes.
Tip: To make ahead, prepare, cover and refrigerate up
to 2 hours. Bake as directed.
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