"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Crescent-Topped Burger Bake Recipe

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This recipe for Crescent-Topped Burger Bake, by , is from Moreland Family Recipes , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Danielle Moreland
Added: Saturday, September 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lb. lean ground beef
1/4 cup chopped onion
3 cups frozen seasoned chunky-style hash-brown potatoes (from 28-oz. pkg.)
1 (1-lb.) pkg. Green Giant® Frozen Mixed Vegetables
2 (12-oz.) jars beef gravy
1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls

Directions:
Directions:
Heat oven to 375°F. In 12-inch skillet or Dutch oven, brown ground beef and onion over medium heat until beef is thoroughly cooked, stirring frequently. Drain. Add potatoes, mixed vegetables and gravy; mix well. Bring to a boil. Reduce heat to medium; cover and cook 8 to 10 minutes or until vegetables are tender, stirring occasionally. Spoon hot beef and vegetable mixture into ungreased 2 1/2 to 3-quart shallow casserole or 13x9-inch (3-quart) baking dish. Separate crescent dough into 8 triangles. Place triangles over hot mixture with points in center and wide ends around outer edge of casserole. Bake at 375°F. for 14 to 17 minutes or until crescents are golden brown and mixture is bubbly around edge.

 

 

 

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