Zesty Italian Crescent Casserole
Zesty Italian Crescent Casserole

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, zesty italian crescent casserole. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Zesty Italian Crescent Casserole is one of the most popular of recent trending foods in the world. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Zesty Italian Crescent Casserole is something which I have loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can have zesty italian crescent casserole using 8 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Zesty Italian Crescent Casserole:
  1. Get 1 lb Ground beef
  2. Get 1/4 cup onion, chopped
  3. Get 1 cup spagetti or tomato/herb pasta sauce
  4. Get 1 1/2 cup Mozzarella or Monterey Jack cheese, shredded
  5. Get 1/2 cup sour cream
  6. Prepare 1 can refrigerated crescent rolls (8 oz)
  7. Take 1/3 cup Parmesan cheese, finely shredded
  8. Take 2 tbsp butter, melted
Instructions to make Zesty Italian Crescent Casserole:
  1. Preheat oven to 375°F.
  2. Cook ground beef and onions in a large skillet until meat is browned and onion is tender. Drain and return to skillet.
  3. Stir in spagetti/pasta sauce and mix thoroughly. Heat though.
  4. Combine Mozzarella/Monterey Jack cheese and sour cream in a medium sized bowl. Set aside.
  5. Spread the meat mixture into a 2-quart casserole dish.
  6. Spoon the cheese/sour cream mixture over the meat.
  7. Combine melted butter and Parmesan cheese in a small bowl. Set aside.
  8. Unroll crescent dough and separate into triangles for a round baking dish or press edges together and roll out into a rectangle for rectangular baking dish. Place dough on top of cheese/sour cream mixture. Spread cheese/butter mixture on top of dough.
  9. Bake for 20-25 minutes or until crust is a deep golden brown.
  10. *** Recipe originates from Better Homes and Gardens' "Simply Better Easy Ground Beef" cookbook (2006) ***

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