I think my eyeballs rolled back in my head with the first bite & then it got better! This is lick the pan good!
1 1/2 lb Ground Beef
1 c Chopped Onion
12 oz Spaghetti Sauce
1 c Sour Cream
8 oz Shredded Mozzarella Cheese
8 oz Crescent Rolls (I use Low Fat and that works fine!)
2 cloves Garlic, minced (I added this because we LOVE garlic!)
Brown Ground Beef & Onion in skillet; (I added a couple of cloves of garlic to it!); drain fat.
Stir in spaghetti sauce.
Cook over low heat, stirring often--10 min.
Spoon mixture into 9x13 inch dish (I used 8x8)
Top with sour cream & cheese.
Unroll crescent rolls & place over cheese. (sometimes I unroll the pinch the seams together to make a single crust and sometimes I just take the triangles and piece them together over the top of the dish depending on my mood)
Bake uncovered at 350 degrees for 20-25 minutes.
Freeze Dried (Thrive) Food Storage VersionIngredients:
3 c Freeze Dried Ground Beef
1 c Fresh Chopped Onion
2 cloves Garlic, minced
3 T Thrive Tomato Sauce in 12 oz water (which has all of the basil and spices included--to the consistency of Pizza Sauce--let it sit for a bit)
1 c Sour Cream
8 oz (c cups) Mozzarella Cheese
8 oz Crescent Rolls (I used reduced fat)
1/4 c Warm Water
Mix up the Tomato Sauce and let sit while gathering and combining the rest of the ingredients.
Put 3 c dry Freeze Dried Ground Beef in bottom of pan.
Add fresh chopped onion & garlic; stir together to combine.
Pour Tomato Sauce mixture over all.
Add 1/4 c warm water over all & stir a bit.
Layer 1 c Sour Cream over the top.
Layer 8 oz Mozzarella Cheese.
No need to hydrate beef ahead. It will hydrate as it cooks.
Unroll crescent rolls & place over cheese. Sometimes I pinch the seams together and sometimes I just take the triangles and piece them together over the top of the dish, stacking them to fit.
Bake uncovered at 350 degrees for 20-25 min.