This is one of my favorite recipes because it’s easy to make and popular with the kids. Its also a great choice for a casserole to take to a church supper or community event. When I make this casserole, I usually add a side salad and a loaf of fresh bread to complete the meal.
You will need the following ingredients:
1 pound of ground beef
1/2 cup chopped onion
1 can (8 ounces) of tomato sauce
1 can(4 ounces) chopped mushrooms, drained(optional)
1/4 teaspoon salt
1/4 teaspoon dried, crushed oregano
dash of pepper
2 packages of refrigerated crescent rolls
6 slices of cheese of your choice
1 cup of chopped, cooked spinach(optional)
Brown the ground beef and onion until the onion is well cooked. Drain off the fat. Stir in the tomato sauce, salt, oregano and pepper. If desired, add the mushrooms and/or the spinach. Stir until well mixed.
Open one package of crescent rolls. In a greased 9 inch pie pan, arrange the crescent rolls with the points to the center of the pie pan. Press the roll edges together to form a bottom crust.
Spoon the meat into the pie shell and spread evenly. Arrange the cheese slices on top of the meat mixture.
Unroll the second package of crescent rolls. Place the sections of dough together to form a rectangle. Press the edges and the perforations together. If needed, roll with a rolling pin to make sure that there are no separations. If any separations exist, you’ll get tomato sauce bubbling up onto the crust.
Put the rectangle on top of the meat mixture. Trim the excess crust from the pie. If desired, loosely cover the edge of the pie crust with a foil strip to make sure that the crust doesn’t get overly brown.
Bake at 350degrees for 30 minutes. Cover the pie with foil and bake an additional 20 minutes longer. Let the pie stand for at least 10 minutes before serving.
I have also made this pie with ground turkey and ground chicken. Although I like the ground beef version best, I’ll use the other meat options if they are on sale at the grocery store.
If you desire, you can also brush egg yolk on the top of the crust for a more “golden” looking top crust. If I am taking the pie to a church supper or to a friend who is under the weather, I add this extra step. If we are just eating the pie at home, it doesn’t much matter to me if the top crust is golden or not.