Ingredients
- 1 pound ground beef
- 1/2 cup chopped onion
- 1 can (8 ounces) tomato sauce
- 1 can (4 ounces) mushroom stems and pieces, drained
- 1/4 cup minced fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon dried oregano
- 1/8 teaspoon pepper
- 2 tubes (8 ounces each) refrigerated crescent rolls
- 2 large eggs
- 1 large egg, separated
- 6 slices process American cheese
- 1 tablespoon water
Reviews
My wife and I have fixed this for years and it always turns out perfect and tasts great.
First time making it, I thought the crust 'arrangement' was so putzie I'd never make it again. Then I tasted it....SUPER yummy! While the crust directions seem convoluted, the end result makes it all worth it. Definitely give it a try!
I yearned for this dish ever since making it 15 years ago, after it first appeared in CountyWoman. Though not crazy about mushrooms, this one-dish meal is perfection. 1st place was certainly deserved in the 1992 Collector's Edition and I recommend that edition to be reprinted - it was chalked full of ground beef winners! This was one of my most fondest memories of dishes that I have ever made - and I have made a lot!