READY IN ABOUT 1¼ hrs

Michele's Ground Beef Casserole

Read Reviews (10)

"This is an adaptation to a recipe I found here on Allrecipes.com. My husband loves it and said it's a keeper!" — Michele

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
Cook and stir ground beef, sausage, onion, and bell pepper together in a large skillet over medium heat until the beef and sausage are completely browned and crumbled, 7 to 10 minutes. Drain grease from skillet and return to heat.
Stir flour, salt, oregano, and black pepper into the beef mixture. Pour spaghetti sauce over the mixture. Add mixed vegetables; bring mixture to a simmer and cook for 5 minutes. Transfer mixture to prepared baking dish.
Roll crescent dough into a flat layer atop the beef mixture; sprinkle with Cheddar cheese.
Bake in preheated oven until the dough is golden and the cheese is melted, about 30 minutes.

Kitchen-Friendly View

PREP 20 mins
COOK 45 mins
READY IN 1 hr 5 mins

Reviews More Reviews

Most Helpful Positive Review

Sep 18, 2012

Delicious and extremely easy! I did not have any crescent rolls, so used tater tots instead, and I didn't have italian sausage, so used the bulk pork breakfast sausage, and it was really good! Other than that, I made the recipe as given. Will definitely make it again!! Thanks Michele!

—Linda

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Most Helpful Critical Review

Mar 09, 2013

This dish was just ok. needs some sprousing up.

—AshleyRPlatt

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13 Ratings

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Aug 26, 2012

I loved this recipe came out great and so looking forward to making it again for my family.

—momma4god

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Sep 07, 2012

very good recipe, however I add the cheese at the last few minutes in the oven, otherwise this is a keeper!

—clintscraft

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Mar 09, 2013

I didn't have the exact ingredients available; but this is a great base recipe. Here is what I did: Browned the following: 12oz. Hot Italian Sausage (bulk) 8oz. Ground Beef 1 Orange Bell Pepper - chopped 1/2 large onion diced 1 heaping tbsp minced garlic I didn't have any frozen mixed veggies so I added the following: 5oz fresh sliced carrot 5oz fresh chopped celery 6oz frozen corn (thawed) 1 Fresh Jalapeno (chopped) 4 Roma Tomatos (chopped) Increased Oregano to 1/2 tsp and Black Pepper to 1/2 tsp I also didn't have a full 16 ounces for Spaghetti sauce, So I added 13oz. Spaghetti sauce with about 3 ounces of water. I topped this with a can of Immaculate Baking crescent rolls; since these are dairy free (and wonderful!). This came out delicious! Thank you Michelle!

—Druhda

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Feb 24, 2013

this is awsom!Used regular pork sausage and added some cayenne pepper for some kick.It didn't surrive to have leftovers the next day! Will be making this again real soon.

—hawki

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Feb 11, 2013

i loved it and it was so easy to make!

—Mandi1088

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Oct 21, 2012

Was very good. The cheese burnt a little on our attempt and the dough topping was a little too sweet. Maybe a biscuit topping would have been less sweet and the cheese could be skipped. Will definitely make this again, the sausage and bell peppers make for a delicious aroma and taste.

—piglet

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Nutrition

Calories
714 kcal
36%

Carbohydrates
49 g
16%

Cholesterol
113 mg
38%

Fat
41 g
63%

Fiber
7.3 g
29%

Protein
36.3 g
73%

Sodium
1752 mg
70%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Michele's Ground Beef Casserole

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 714
Calories from Fat: 369

% Daily Value *
Total Fat 41g 63 %
Saturated Fat 17.5g 87 %
Cholesterol 113mg 38 %
Sodium 1752mg 70 %
** Potassium 910mg 25 %
Total Carbohydrates 49g 16 %
Dietary Fiber 7.3g 29 %
Protein 36.3g 73 %
** Sugars 15.7g
Vitamin A 98 %
Vitamin C 49 %
Calcium 45 %
Iron 48 %
** Thiamin 40 %
** Niacin 116 %
** Vitamin B6 39 %
** Magnesium 27 %
** Folate 36 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.