Perfectly Delicious No-Leftovers Beef Casserole
One of the best feelings in cooking is when a dish is such a hit that there are no leftovers to worry about. Although it’s unfortunate and wasteful when leftovers get forgotten in our house, they usually end up as an unexpected treat for our dogs. Either way, they come out winners. This particular recipe is inspired by the Pillsbury Italian Crescent Casserole, with my own twist on the sauce, but I’m confident it’s just as delightful.
Recently, I had the opportunity to teach a cooking class to the youth at our church. I emphasized that once you master browning beef, a world of meal possibilities opens up. This recipe is a perfect example of that.
Ingredients:
- 1 lb ground beef, cooked and drained
- 1 cup Three Cheese Pasta Sauce (I prefer this over the original recipe’s sauce)
- 1 can (8 oz) refrigerated crescent dinner rolls
- 1½ cups shredded Italian cheese blend (6 oz)
- ¼ teaspoon dried basil leaves
Preparation:
- In a skillet, combine the cooked beef and pasta sauce. Heat the mixture to a boil over medium-high heat, stirring occasionally.
- Separate the crescent dough into 8 triangles. Arrange the dough in an ungreased 9-inch glass pie plate in a spoke pattern, with the narrow tips overlapping the rim of the plate by about 3 inches. Press the dough into the side and bottom to form a crust, then sprinkle with 1 cup of the shredded cheese.
- Evenly spoon the meat mixture over the cheese layer. Bring the tips of the dough over the filling to meet in the center, ensuring not to overlap them. Sprinkle the remaining ½ cup of cheese and the dried basil on top.
- Bake at 375°F for 20 minutes, or until the crust is golden brown.
This dish is not only simple to prepare but also a guaranteed crowd-pleaser, leaving you with nothing but an empty plate and satisfied smiles. Enjoy!
