Italian Turkey Casserole...Yummmmm!
Remember when I told you how I used to sneak and substitute ground turkey for ground beef? Well, Italian Turkey Casserole is one of the first recipes I did that with. I was a little concerned at first because I thought the ground turkey wouldn't taste as good as ground beef, but I had nothing to worry about. It tastes fine!
What I like the most is the crust that is on top. It's actually made with those crescent dinner rolls that come in a tube in the refrigerated section of your local grocer. Talk about easy! My daughter makes this whenever her teammates sleep over and they love it! I know your family will too!
1 lb ground turkey
1 teaspoon seasoned salt
1/2 teaspoon ground black pepper
1/4 cup onion, chopped
1 cup spaghetti sauce
2 cups mozzarella cheese, shredded
1/2 cup sour cream
1-8oz can refrigerated crescent rolls
1/3 cup Parmesan cheese, grated
1/2 teaspoon Italian seasoning
2 tablespoons butter/margarine, melted
Deep-dish pie pan or 11x7 inch glass baking dish
Preheat oven to 375 degrees.
In large skillet, cook ground turkey, seasoned salt, pepper and onions over medium heat until browned, drain. Add spaghetti sauce, heat thoroughly. Set aside.
In medium sized bowl, mix sour cream and mozzarella.
Pour ground turkey mixture into ungreased dish.
Spoon cheese mixture over ground turkey mixture.
Unroll crescent dough and place over cheese mixture. If you're using a pie pan, separate dough into triangles and arrange them so that the points meet.
Mix Parmesan cheese, Italian seasoning and butter/margarine in small bowl. Spread evenly over dough.
Bake for 18-25 minutes or until golden brown.
Let sit for about 2-3 minutes before serving.
Italian Turkey Casserole
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