Italian Crescent Casserole
This Italian Crescent Casserole has a marinara beef sauce, a layer of sour cream and mozzarella, topped with Parmesan crescent dough.
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BEEF CRESCENT CASSEROLE
I recently taught a cooking class for the youth in our church. I explained to them that if you can brown beef you can make so many meals. This one included.
This starts with browned beef with marinara and topped with a mozzarella sour cream mixture. The top is covered with crescent dough and brushed with melted butter and Parmesan. So good!
It was in the Pillsbury bake-off in 1978. It’s easy, easy, easy. Great for weeknights.
HOW TO MAKE THIS ITALIAN CASSEROLE
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Heat oven to 375°F. In large skillet, cook ground beef and onion over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Season with salt and pepper. Drain.
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Stir in marinara sauce; cook until thoroughly heated.
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Meanwhile, in medium bowl, combine mozzarella cheese and sour cream; mix well.
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Pour hot beef mixture into ungreased 9 1/2 or 10-inch glass deep-dish pie pan or 11×7-inch (2-quart) glass baking dish. Spoon cheese mixture over beef mixture.
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Unroll crescent dough, press seams together and lay over cheese mixture. In small bowl, mix Parmesan cheese and butter. Spread evenly over dough.
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Bake at 375°F. for 18 to 25 minutes or until deep golden brown.
OTHER ITALIAN RECIPES
- Chicken Cordon Bleu Lasagna
- Faux Lasagna
- The Best Baked Ziti
- One-Pan Spinach Artichoke Pasta
- Taco Pasta
Italian Crescent Casserole
This Italian Crescent Casserole has a marinara beef sauce, a layer of sour cream and mozzarella, topped with Parmesan crescent dough.
Ingredients
- 1 lb lean ground beef
- 1/4 cup chopped onion
- 1 cup marinara sauce
- 6 oz shredded mozzarella or Monterey Jack cheese, (1 1/2 cups)
- 1/2 cup sour cream
- 1 (8 ounce) can crescent dough
- 1/4 cup grated Parmesan cheese
- 2 tablespoons butter, melted
Instructions
- Heat oven to 375°F. In large skillet, cook ground beef and onion over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Season with salt and pepper. Drain.
- Stir in marinara sauce; cook until thoroughly heated.
- Meanwhile, in medium bowl, combine mozzarella cheese and sour cream; mix well.
- Pour hot beef 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 crescent dough, press seams together and lay 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.
Notes
Source: Best of the Bake-Off
This meal is so easy to make and absolutely delicious. My little kids even love it, which is a triumph believe me. I almost always have a pound of ground beef leftover without a meal planned around it so I end up going to this at least once every 2 weeks. I have it memorized by now! I love to use the Garlic roasted rao’s sauce and use a little garlic salt sometimes instead of the Italian seasoning. Super yum! This is my picky brother’s favorite meal he always requests when I make him dinner- he calls it an improved version of lasagna. Love that so many of your recipes are fast and family friendly. That’s why I adore your site. Thank you!
Wow. So glad you like it. It’s a vintage recipe on the blog. 🙂
Christy, could I use Italian sausage for this recipe?
How come I can’t print this recipe?
I also made this for dinner tonight. It was okay, nothing great. It needs something, but I have no idea what!
I made this tonight too, and used crescent dinner rolls. I had too much dough so I just overlapped it on areas without really thinking about it. A mistake as the thicker areas didn’t cook through and there was raw dough in some places. Next time I’ll simply remove the extra pieces. Other than that it tasted really good! Yum, will make again, thanks!
This recipe is fantastic. My 10 year old and I make a recipe together every Wednesday night and this was what we chose last Wednesday. No leftovers. So delicious. We did add a little sprinkle of pizza seasoning to the recipe, and we ran out of sour cream, so we blended up an equivalent amount of cottage cheese. I don’t think it hurt the taste any. Will be making it again for sure.
I just tried this reciepe, I didn’t have beef so I used ground turkey, and I had baby portebella mushrooms I needed to use so I added them for moisture (since I didn’t use beef) and didn’t have a deep pie dish, so I used the 11×7 pan, and I wish I would have done it in a 9×9 because the layers were thin of the meat and cheese mixtures, I will see how it turns out, it still smells yummy in my oven!
Just found your blog a few days ago and have been going through it drooling over all the recipes. I think I’ve gained 5lbs. just looking at all your fabulous pictures!! Made this one tonight and it was a hit. Going to be making your yummy Oreo’s in PB cookie dough for Grandparent’s day tomorrow & I know everyone will love them! Thanks for getting me excited about some new and fun recipes. I’ve been in a slump lately and so your site is just what I needed!
I will definitely be making this! I like the Trader Joe’s rolls and bisquits because they don’t use any trans fats and are way healthier. Wish Pilsbury would go healthier with their products.
I made this tonight…yummm and oh the possibilities…I can see this with sausage, pizza sauce and then taco meat and salsa…I can’t wait to make it again