Crescent-Topped Casserole Recipe

Crescent-Topped Casserole Recipe

  • 2 pounds ground beef
  • 1/4 cup chopped onion
  • 2 (8 ounce) cans tomato sauce
  • 1 (1.5 ounce) package spaghetti sauce mix
  • 3/4 cup sour cream
  • 2 cups shredded mozzarella cheese
  • 1 (8 ounce) package refrigerated crescent rolls
  • 2 tablespoons butter or margarine, melted
  • 1/3 cup grated Parmesan cheese
  1. 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. x 2-in. baking dish. Sprinkle with mozzarella cheese.
  2. Unroll crescent dough into one rectangle; seal seams and perforations. Place over cheese. brush with butter and sprinkle with Parmesan cheese. Bake, uncovered, at 375 degrees F for 25-30 minutes or until golden brown.
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