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Crescent-Topped Casserole

My husband is a fairy picky eater but he requests this dish for dinner at least once a month. I keep the ingredients on hand for last-minute preparation.
  • Total Time
    Prep: 15 min. Bake: 25 min.
  • Makes
    6-8 servings


  • 2 pounds ground beef
  • 1/4 cup chopped onion
  • 2 cans (8 ounces each) tomato sauce
  • 1 envelope spaghetti sauce mix
  • 3/4 cup sour cream
  • 2 cups shredded part-skim mozzarella cheese
  • 1 tube (8 ounces) refrigerated crescent rolls
  • 2 tablespoons butter, melted
  • 1/3 cup grated Parmesan cheese


  • 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 13x9-in. baking dish. Sprinkle with mozzarella cheese.
  • Unroll crescent dough into one rectangle; seal seams and perforations. Place over mozzarella cheese. Brush with butter and sprinkle with Parmesan cheese.
  • Bake, uncovered, at 375° for 25-30 minutes or until golden brown.

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