Monday, July 23, 2012

Italian pot pie

I got this recipe from a girl at work.... then I had to put my own spin on it...just had to ..... you know me....anyway it is quick easy and yummy....I am thinking of all the things that I can do to this...instead of tomatoes adding cream of mushroom soup...or using ground chicken and putting cream of chicken soup and a little sour cream to the mixture...see the possibilites are endless.... I used 2 cans of veggies drained but would work with 1 can mixed vegetables (I didn't have any on hand), but you can use what you have in the fridge leftover from last nights dinner...or used thawed frozen veggies...use what you like :)  ....Enjoy

Italian pot pie

1 lb. ground chuck
1 t olive oil
1/2 onion, finely chopped
1/2 stalk celery, finely chopped
1/4 cup red wine
2 cans tomato soup
1 can petite diced tomatoes (I use the ones with green peppers & onions)
1 clove of garlic, minced
1/4 cup water
1 can EACH, corn, french style green beans, drained
1 t worchester sauce
1/2 t sugar
1 package of crescent rolls
Grated Parmesan & mozzarella cheese

Seasonings of your choice (I used Italian seasoning,Mrs.Dash, celery seed, dried parsley flakes, salt & pepper, pinch of red pepper flakes)

In skillet add oil, onion & celery.  Cook for a couple of minutes until starting to get softened.  Add meat, garlic and seasonings and cook until meat is done and no longer pink.  Drain if necessary.  Add the remaining ingredients (except crescent rolls) heating until bubbly.  Put mixture in 13 x9 pan.  Heat oven to 375. Unroll crescent rolls and place completely over the top.  If they come apart just put them back together.  Bake according to crescent roll package until done.  Sprinkle top with mozzarella and Parmesan and put in oven just a couple of  minutes longer. Enjoy

1 comment:

  1. Shared on my fan page. This sounds really, really good. And different for a change.