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This Italian Crescent Casserole has a marinara beef sauce, a layer of sour cream and mozzarella, topped with Parmesan crescent dough.
BEEF CRESCENT CASSEROLE
I recently taught a cooking class for the youth in our church. I explained to them that if you can brown beef you can make so many meals. This one included.
This starts with browned beef with marinara and topped with a mozzarella sour cream mixture. The top is covered with crescent dough and brushed with melted butter and Parmesan. So good!
It was in the Pillsbury bake-off in 1978. It’s easy, easy, easy. Great for weeknights.
HOW TO MAKE THIS ITALIAN CASSEROLE
OTHER ITALIAN RECIPES
Italian Crescent Casserole
This Italian Crescent Casserole has a marinara beef sauce, a layer of sour cream and mozzarella, topped with Parmesan crescent dough.
- 1 lb lean ground beef
- 1/4 cup chopped onion
- 1 cup marinara sauce
- 6 oz shredded mozzarella or Monterey Jack cheese, (1 1/2 cups)
- 1/2 cup sour cream
- 1 (8 ounce) can crescent dough
- 1/4 cup grated Parmesan cheese
- 2 tablespoons butter, melted
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Heat oven to 375°F. In large skillet, cook ground beef and onion over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Season with salt and pepper. Drain.
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Stir in marinara sauce; cook until thoroughly heated.
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Meanwhile, in medium bowl, combine mozzarella cheese and sour cream; mix well.
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Pour hot beef mixture into ungreased 9 1/2 or 10-inch glass deep-dish pie pan or 11×7-inch (2-quart) glass baking dish. Spoon cheese mixture over beef mixture.
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Unroll crescent dough, press seams together and lay over cheese mixture. In small bowl, mix Parmesan cheese and butter. Spread evenly over dough.
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Bake at 375°F. for 18 to 25 minutes or until deep golden brown.
