Description
This Italian Crescent Casserole is a comforting, cheesy baked dish featuring seasoned ground beef layered with marinara sauce, a creamy mozzarella and sour cream blend, all topped with crescent dough and a buttery Parmesan crust. Ready in just 35 minutes, it’s perfect for a quick family dinner that combines classic Italian flavors with a flaky pastry topping.
Ingredients
Scale
Meat and Sauce
- 1 lb lean ground beef
- 1/4 cup chopped onion
- 1 cup marinara sauce
- Salt and pepper, to taste
Cheese Mixture
- 6 oz shredded mozzarella or Monterey Jack cheese (about 1 1/2 cups)
- 1/2 cup sour cream
Dough and Topping
- 1 (8 ounce) can crescent dough
- 1/4 cup grated Parmesan cheese
- 2 tablespoons butter, melted
Instructions
- Preheat and cook beef mixture: Heat oven to 375°F. In a large skillet, cook ground beef and chopped onion over medium heat for 8 to 10 minutes, stirring frequently, until beef is fully cooked. Season with salt and pepper, then drain excess fat.
- Add marinara sauce: Stir marinara sauce into the cooked beef mixture and cook until heated through, ensuring the flavors combine well.
- Prepare cheese mixture: In a medium bowl, combine shredded mozzarella (or Monterey Jack) cheese with sour cream. Mix thoroughly to create a creamy cheese blend.
- Assemble casserole base: Pour the hot beef and marinara mixture into an ungreased 9 1/2 or 10-inch glass deep-dish pie plate or an 11×7-inch (2-quart) glass baking dish, spreading it evenly.
- Add cheese layer: Spoon the cheese and sour cream mixture evenly over the beef layer, spreading gently without mixing.
- Prepare dough topping: Unroll the crescent dough and press the seams together to form one sheet. Lay this dough over the cheese layer.
- Top with Parmesan butter: In a small bowl, mix the grated Parmesan cheese with the melted butter. Spread this mixture evenly over the crescent dough to create a flavorful, golden crust.
- Bake the casserole: Place the assembled casserole into the preheated 375°F oven and bake for 18 to 25 minutes, or until the crescent dough is puffed and golden brown on top.
Notes
- For extra flavor, sprinkle some Italian seasoning or garlic powder into the beef mixture while cooking.
- Use a mix of mozzarella and Monterey Jack for a slightly different taste and melt consistency.
- Make sure to press seams of crescent dough firmly to prevent it from separating while baking.
- Serve with a side salad or steamed vegetables for a well-rounded meal.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain crispiness.
