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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
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.
