Crescent Beef Casserole Recipes

CHEESY BEEF CRESCENT CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add green beans, onion, and bell pepper. Cook until onion is tender, about 5 minutes; drain well and return to the skillet. Pour in tomato sauce and garlic powder and mix until well combined. Set aside.
• Press the crescent roll dough into the bottom and sides of an 8-inch pie plate to form an even crust.
• Combine Monterey Jack cheese and egg in a bowl. Spread 1/2 of the cheese mixture into the bottom of the crust. Top with all of the beef mixture. Finish with remaining cheese mixture.
• Bake in the preheated oven until egg is set and cheese is melted, 20 to 25 minutes. Serve hot.

4-INGREDIENT GROUND BEEF CASSEROLE

Steps:

• Preheat oven to 350°F (180°C).
• Spray an 11 x 7-inch baking dish with cooking spray. You can also use a 9 x 13-inch dish -- it will just yield a slightly thinner crust and beef layer. Either works well, though!
• Unroll crescent roll dough and press into the bottom of the prepared dish to form a crust. Set aside.
• In a large skillet, cook ground beef over medium-high heat until no longer pink. Drain any grease from the skillet.
• Stir in 1 cup of salsa.
• Spoon beef mixture over the crescent roll dough. Sprinkle with grated cheese.
• Bake for 20 minutes, or until crust is golden brown. Cut into squares and serve.

CRESCENT-TOPPED CASSEROLE

Steps:

• 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.

CRESCENT ROLL CASSEROLE

Steps:

• Brown beef until no longer pink then drain excess grease.
• Add the tomato sauce, olive oil, spices, & 2 tablespoons of parmesan cheese to the beef. Simmer on medium heat for 5 minutes. Remove from heat & stir in the sour cream.
• Preheat the oven to 375°F Lightly spray an 8x8 baking dish.
• Pull the crescent rolls apart but leave them in rectangle shape. (There should be 4 rectangles).
• Lay 2 of the rectangles in the bottom of the pan, side by side. Gently spread out to fit the bottom of the pan.
• Cover the crescent rolls with 4 slices of provolone cheese. (The cheese on the bottom helps keep the crescent rolls from becoming soggy from the sauce).
• Next add the beef mixture & then 4 more slices of cheese. Take the remaining 2 rectangles on top of the last layer of cheese.
• Lightly brush the melted butter over the crescent rolls & sprinkle the remaining parmesan cheese on top.
• Bake for 25 minutes or until lightly brown.

CRESCENT-TOPPED CASSEROLE

Steps:

• In a large skillet, cook beef and onion until meat loses its pinkness; drain.
• Stir in tomato sauce and spaghetti sauce mix, then reduce heat.
• Simmer, uncovered, for 5 minutes; remove from the heat.
• Stir in sour cream, and spoon mixture into a greased 13" x 9" x 2" baking dish.
• Sprinkle with mozzarella cheese.
• Unroll the crescent roll dough into one rectangle, and seal seams and perforations.
• Place over the cheese.
• Brush with butter and sprinkle with Parmesan cheese.
• Bake, uncovered at 375F for about 25 minutes, or until golden brown.