This tasty weeknight casserole uses a rich, mushroom-beef filling on top of crescent dough and topped with cheese. The whole family will be impressed!
Ingredients
1can reduced-fat crescent rolls
1/2lblean ground beef
1/2small onion,diced
1tbspminced garlic
18 ozcontainer Baby Bella mushrooms,sliced
1/2tspsalt
1/4tspblack pepper
1/4tspred chili flakes
1tspWorcestershire sauce
110.5 ozcan condensed cream of mushroom soup
1/2lbasparagus, ends trimmed and cut into 1-inch pieces, reserving 6 uncut spears
3/4cupshredded reduced-fat mozzarella cheese
Instructions
Preheat the oven to 350ºF. Spray a 13x9-inch baking dish with nonstick cooking spray and set aside.
Unroll the crescent rolls in the bottom of the baking dish, and pinch the seams together. Pre-bake the crust for 8 minutes.
In a large skillet over medium-high heat, cook the ground beef, onions, garlic and mushrooms about 12-15 minutes until the beef is no longer pink and the mushrooms are very soft. Use a wooden spoon to break the beef up as it cooks. Drain any excess fat and return the beef to the skillet over low heat.
Bring a medium sauce pan of water to a boil. Blanch the asparagus pieces, and spears for 4-6 minutes, or until tender crisp. Remove with a slotted spoon and reserve in a bowl of ice water.
Drain the asparagus and add to the beef and mushroom mixture. Stir in the salt, black pepper, red chili flakes, Worcestershire sauce, and mushroom soup.
Pour the beef mixture on top of the prebaked crust, and top with the mozzarella cheese. Lay the spears in a lattice pattern on top. Bake for 15 minutes, until the cheese melts.