Cook Time: 30 Mins
Makes: Makes 6 Servings
2 cans of crescent rolls (optional-this is good without the crust, too)
Green pepper chopped
1 lb of lean hamburger (or ground deer meat)
1 can of mushroom soup
1 large container of small curd Fat Free cottage cheese (you will only use ½ of it)
A glass or ceramic pie dish
Preheat oven to 375. Sautee the green pepper and onion in a little olive oil and set aside. Cook the ground beef, drain and add mushroom soup. Add in the green pepper and onion.
FOR CRUST: Line a glass or ceramic pie dish with crescent rolls, as thinly as possible. (If you do not wish to have a crust, skip this step and spray dish with cooking spray).
Put ground beef, mushroom soup, and onion/pepper mixture on top of the crust (or in the bottom of the pie dish). Mix the eggs and 1/2 of a container of small curd Fat Free cottage cheese. Pour the egg/cottage cheese mixture on top of the ground beef. Cook at 375 degrees for about 20-30 minutes.