CRESCENT-TOPPED CASSEROLE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Crescent-Topped Casserole image

My husband is a fairy picky eater but he requests this dish for dinner at least once a month. I keep the ingredients on hand for last-minute preparation.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 9

2 pounds ground beef
1/4 cup chopped onion
2 cans (8 ounces each) tomato sauce
1 envelope spaghetti sauce mix
3/4 cup sour cream
2 cups shredded part-skim mozzarella cheese
1 tube (8 ounces) refrigerated crescent rolls
2 tablespoons butter, melted
1/3 cup grated Parmesan cheese

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in tomato sauce and spaghetti sauce mix. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat; stir in sour cream. Spoon into a greased 13x9-in. baking dish. Sprinkle with mozzarella cheese., Unroll crescent dough into one rectangle; seal seams and perforations. Place over mozzarella cheese. Brush with butter and sprinkle with Parmesan cheese. , Bake, uncovered, at 375° for 25-30 minutes or until golden brown.

Nutrition Facts : Calories 508 calories, Fat 33g fat (13g saturated fat), Cholesterol 104mg cholesterol, Sodium 1169mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 1g fiber), Protein 32g protein.

There are no comments yet!