Monday, September 28, 2009

Zesty Italian

This was my grandma's recipe, she made it up on a whelm and I love how easily (and budget friendly) it is to it reminds me of her. She was an amazing cook and a wonderful person, that I miss a lot. I know she would be so proud of my cooking skills she passed down to me when I was young. I still remember waking up at her house, running down (what I thought then was a long hall) and into the kitchen for some amazing french toast. Anyways, this recipe is my grandma's easy-to-make recipe that my mother (her daughter-in-law) always liked to make because it's time efficient and now it's one of my staple recipes :)

Betty Lou's Zesty Italian

- 1.5 lbs ground chuck (beef or sirloin or turkey would work too!)

- packet of dried spaghetti sauce (any kind will do)

- refrigerated crescent rolls

- 1/2 cup of sour cream

- 1 bag of shredded mozzarella cheese

- 2 tablespoons of butter (melted in microwave)

- Parmesan cheese

Brown the meat in the skillet (you can add onions or green pepper if you would like), and add in the packet of sauce, mix well and cook thoroughly. Next take the sour cream and mix with the shredded cheese. Meanwhile grease a square glass casserole pan (8x8 or 9x9) and preheat the oven to 350. Next, drain the meat and place on the bottom of the pan, top with the cheese mixture. Then, take the crescent rolls out of the tube, lay them flat across the top of the cheese mixture. Finally mix the melted butter and Parmesan cheese, then spread the mixture onto the top of the crescent rolls. Bake for 30-45 minutes until it's golden brown on top. Enjoy!

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