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Italian Crescent Casserole
Tuesday 14th of September 2010 08:15 AM

By Kim L. Fritzemeier

KFRM Central Kansas Reporter

Farm Wife along the Stafford/Reno County Line


Randy is not picky when it comes to food. I hear about husbands who won't eat casseroles. Others won't eat leftovers. Some won't eat sandwiches.

Randy is kind of like Mikey of the old Life cereal commercial fame: He will eat anything (within reason).

Of course, given a choice between beef or chicken, he will choose beef every time. As beef producers, our freezer is well stocked with hamburger, steaks and roasts. So lucky him: Most of the time, I do use beef in meals at the County Line.

This casserole is no exception.

I got the recipe from one of Eric's cousins. Before Jill & Eric's wedding, I wrote letters to friends and relatives from both sides of the family. I enclosed matching recipe cards and asked them to send one or two of their favorite recipes.

After I sent the letters, I loved going to the mailbox and discovering recipe cards and notes tucked among the bills and newspapers. It was like getting Christmas cards and letters, but it lasted longer since I'd given people plenty of time to respond. Once I had the cards back, I compiled the recipes.


In fact, I had so many recipes that I ended up putting them in two matching books. I then went to a shop and had metal labels engraved for the spines, noting that Volume I had appetizers, salads, vegetables and main dishes and Volume II had desserts and breads in Jill's & Eric's Family and Friend Favorites.


I could have typed them all or sent the requests for recipes out by email, but I liked having each friend or family member write out the recipe card in their own hand. It seemed more personal that way.

Italian Crescent Casserole is one of several recipes I copied before I gave them the recipe book. I've used it several times, including serving it to Eric's family when they arrived before the wedding.

It's easy and tasty. Enjoy!

Italian Crescent Casserole

1 lb. hamburger
1/4 cup chopped onion
1 envelope spaghetti sauce mix (dry)
8 oz. tomato sauce
1 cup sour cream (not fat free or light)
1 1/2 cups shredded mozzarella cheese
1 8-count can refrigerated crescent rolls
2 tbsp. melted butter
1/4 cup grated Parmesan cheese

Brown hamburger and onion in skillet, stirring until ground beef is crumbly; drain. Stir in spaghetti sauce mix and tomato sauce. Heat over medium heat until bubbly, stirring frequently. Pour into 7- by 11-inch baking dish. Mix sour cream and cheese and drop by spoonfuls over the beef mixture. Spread out over meat.

Unroll crescent rolls. leaving in a sheet. Place over the cheese mixture to form the top crust. Brush the rolls with butter and sprinkle with Parmesan cheese. Bake at 375 degrees for 17 to 25 minutes until browned and bubbly.

Serves 8.

Recipe Notes: 

I often use fat free sour cream in recipes. But in this recipe, I think it makes it too watery, so I use regular sour cream. Another suggestion: Keep the crescent rolls refrigerated until you use them. This time, I took the crescent rolls out of the refrigerator when I started browning the hamburger, etc. I had trouble separating the dough because it was soft. If it's cold, it will be easier to get it to stay in a sheet and will be more attractive.

Utensil note: I love this little metal spatula for spreading things like this cheese filling. I also use it for frostings or evenly spreading bar cookie dough into a pan. For some reason, it's easier to use than a knife. And best of all: They aren't that expensive.



If you'd like step-by-step photos of making the casserole, check them out on my personal blog: www.kimscountyline.blogspot.com  There are also other recipes and more information about me and my family. 


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