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Italian Crescent Casserole

zesty italian crescent casserole - Italian Crescent Casserole

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

Italian Crescent Casserole

5 from 1 vote

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
  • 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.

  • Stir in marinara sauce; cook until thoroughly heated.

  • Meanwhile, in medium bowl, combine mozzarella cheese and sour cream; mix well.

  • 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.

  • Unroll crescent dough, press seams together and lay over cheese mixture. In small bowl, mix Parmesan cheese and butter. Spread evenly over dough.

  • Bake at 375°F. for 18 to 25 minutes or until deep golden brown.

italian crescent casserole

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