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Crescent-Topped Casserole Recipe

Photo by: Taste of Home

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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.

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6-8 Servings
Prep: 15 min. Bake: 25 min.

Ingredients

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 (8 ounces) shredded part-skim mozzarella cheese
1 tube (8 ounces) refrigerated crescent rolls
2 tablespoons butter, melted
1/3 cup grated Parmesan cheese

Directions

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 13-in. x 9-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. Yield: 6-8 servings.

Crescent-Topped Casserole published in Casserole Cookbook , p52