|Categories:||Beef, Italian, Quick & Easy|
|Serves:||6 to 8 servings|
|2 lb||lean ground beef|
|1/2 c||chopped onions|
|16 oz||can tomato sauce,with basil and mushrooms|
|1 pkg||dry spaghetti sauce mix ( or taco mix or chili mix)|
|1 c||dairy sour cream|
|2 c||shredded mozzarella cheese|
|1 pkg||8 ct. refrigerated crescent rolls|
|2 Tbsp||melted butter|
|1/2 c||grated parmesan cheese|
|basil flakes for garnish|
Pinched by LadyJ7, and 337 more.
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DirectionsHeat oven to 375^. Spray with oil a 9x13-inch baking pan. Set aside.
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 and simmer,uncovered for 5 minutes.Remove from heat; pour half the mixture into the pan. Dollop the sour cream on top. Pour remaining meat mixture over top.Sprinkle with mozzarella cheese.
Unroll crescent dough into a large rectangle; seal seams and perforations. Place over cheese. Brush with the butter and sprinkle with parmesan cheese then the basil.Bake, uncovered for 35 minutes or until casserole is golden brown.
Remove from oven and let set for 10 minutes before serving.