Crescent Casserole

Casseroles are a staple up in the Midwest where I am originally from. My sister made this easy and yummy casserole while I was home over Christmas.

1 lb. ground beef
1 small onion, chopped
2 cloves garlic, minced
1 carrot, peeled and thinly sliced
1 stalk of celery, chopped
1/2 teaspoon oregano
15 oz. tomato sauce
4. oz mushrooms, sliced
4 oz. shredded Italian style cheese
1 tube of refrigerated crescent rolls
1 cup sour cream
1/2 teaspoon basil

Instructions:

Preheat the oven to 375 F. Brown the beef in a large skillet over medium high heat with onions, garlic, carrot, and celery. Add sauce, salt and pepper, and mushrooms. Pour the sauce mixture into a large pie plate. Sprinkle cheese over the top. Mix the sour cream and basil in a small bowl. Unwrap the crescent rolls and lay out. Spread about 1 tablespoon of sour cream mixture onto each crescent. Roll up each crescent, starting at the wide end rolling toward the point. Place the crescents on top of the casserole. Bake for about 25 minutes or until crescents are baked through. Garnish each serving of the casserole with a dollop of the remaining sour cream mixture.

Yield: Serves 4