Thursday, March 24, 2011

Zesty Italian Crescent Casserole

When I saw this recipe, I knew I had to try it. I didn't know it would be so, so easy! It was even easier for me because I had ground turkey already browned and frozen in the freezer. Score one for mommy! If you don't tend to keep cooked ground turkey/beef and chicken, shredded in your freezer, you should. It is such a time saver! I'm going to start doing that with other veggies that I use often and have to chop up on a regular basis, such as carrots and celery. Hello chicken pot pie made easier! Anyway, back to this recipe. It tasted great! My husband loved it and the boys ate it. They are kind of going through a we don't love anything mommy makes unless it's a dessert phase right now, but they still eat it. The cheese mixture is what makes this recipe so good! My husband is still talking about it. Definitely give this a try, so easy and yummy!

Zesty Italian Crescent Casserole
from The Girl Who Ate Everything

1 pound  lean ground beef or turkey
1/4 cup chopped onion
Salt and Pepper to taste
Italian Seasoning to taste
1 cup spaghetti sauce (I used Ragu.)
1 1/2 cups shredded mozzarella or Monterey Jack cheese ( I mixed Mozzarella and Colby/Monterey Jack)
1/2 cup sour cream
1 (8-oz.) can Pillsbury® Crescent Rolls (press together at the perforations)
1/3 cup grated Parmesan cheese
2 tablespoons butter, melted

Heat oven to 375°F. In large skillet, cook ground beef/turkey and onion over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Add salt and pepper here and about a 1/2 tsp. of Italian seasonings. (If you're using already ground meat from the freezer, just warm up the meat and cook with onion and seasonings until the onions are tender. I also added a tablespoon of oil to help the onions cook.) Drain. Stir in pasta sauce; cook until thoroughly heated. Meanwhile, in medium bowl, combine mozzarella cheese (and other cheeses if you're mixing it up) and sour cream; mix well. Pour hot meat mixture into ungreased 9 1/2 or 10-inch glass deep-dish pie pan or 11x7-inch (2-quart) glass baking dish. Spoon cheese mixture over beef mixture. Unroll dough over cheese mixture. In small bowl, mix Parmesan cheese and butter. Spread evenly over dough. Bake at 375°F for 18 to 25 minutes or until deep golden brown.

This recipe is linked to It's a Keeper Thursday and Prairie Story.


The Country Cook said...

Perfect for a weeknight meal. I love the sound of this!

Rita said...

Like you I love to have cooked meat stored in the freezer; it is so handy. I love this easy recipe; yhose crescent rolls are bonus.

Abby said...

You have me convinced! Sounds yummy!!!


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