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Italian Crescent Casserole Recipe

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This recipe for Italian Crescent Casserole, by , is from The Voss Family Cookbook 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julie (Wiedeman) Klein
Added: Friday, September 22, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 lb. ground beef
1/2 c. onion, chopped
2 c. spaghetti sauce
3 c. mozarella or Monterey Jack cheese, shredded
1 (8 oz.) carton sour cream
1 (8 oz.) pkg. refrigerated crescent rolls
2 T. butter, melted
1/2 c. Parmesan cheese, grated

Directions:
Directions:
Brown ground beef and onion, drain off fat. Stir in spaghetti sauce and heat through. Spread meat mixture in an ungreased 9x13 pan or 3 qt. baking dish. Combine cheese and sour cream and spread over meat mixture. Unroll crescent rolls, but do not seperate into triangles. On a lightly floured surface, press dough edges together and roll out slightly to fit dish. Place dough over cheese layer. Brush with melted butter and sprinkle Parmesan cheese. Bake uncovered at 375 for 20-25 minutes or until top in golden brown.

Number Of Servings:
Number Of Servings:
12

 

 

 

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