|
|
ZUCCHINI BEEF CRESCENT CASSEROLE 8 oz. can Pillsbury refrigerated quick crescent dinner rolls 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 Italian zucchini) 1 to 1 1/2 c. (4 to 6 oz.) shredded Mozzarella or Monterey Jack cheese 2 c. (16 oz.) cream-style cottage cheese 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. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |