Italian Crescent Roll Casserole
This recipe came from recipezaar.
The time of year has me in a rush with birthdays, weddings, graduations and showers. This recipe was something quick for fast times because you use a canned crescent roll.
I will say that the crescent roll that I have been making would have been better on the recipe if only I had the time. Those rolls are not quite as flakey as a canned but I do love them since I have made them time and again since my original experiment. Maybe next time, but for now the recipe as taken from original source will do. Besides canned crescents were on sale my last shop trip.
I added fresh chopped parsley on top simply because I could.
Italian Cresent Roll Casserole
1 lb ground beef
1/4 cup onion — chopped
1 cup spaghetti sauce – homemade or your favorite
1 1/2 cups mozzarella cheese — shredded
1/2 cup sour cream
1 can crescent roll — (8 ounce)
1/3 cup parmesan cheese — grated
2 tablespoons butter
1Heat oven to 375 degrees Fahrenheit.
2In large skillet, brown beef and onion then drain.
3Return meat to pan; add spaghetti sauce.
4Meanwhile, in a medium bowl combine mozzarella cheese and sour cream.
5Pour hot meat into an ungreased 12 x 8 inch dish.
6Spoon cheese mixture over meat.
7Unroll crescent roll dough over the top of the mixture.
8Mix parmesan cheese and butter together, then spread over the top of the dough.
9Bake 18-25 minutes or until golden brown.