We've made this simple, yet delicious casserole over the years, and it's one of those family comfort foods that is still well received even with today's FOOD TV generation. Not overly spicy, so the kids love it too.
1-1/2 pounds ground beef
1 onion, finely chopped
1 (6 1/2-oz.) can mushroom stems and pieces, drained
1 (20-oz.) pkg. frozen chopped broccoli, thawed
2 (8-oz.) pkgs. shredded mozzarella cheese
1 (8-oz.) container sour cream
1/4 tsp. salt
1/2 tsp. pepper
1/2 tsp. dill weed
2 (8-oz.) tubes refrigerated crescent rolls
1 egg, beaten
poppy seed to garnish, if desired
Brown ground beef with onion and mushrooms in a skillet over medium heat; drain. Stir in broccoli and cheese. When cheese is melted, stir in sour cream. Add salt, pepper and dill weed.
Line a lightly greased 13"x9" pan with one tube crescent rolls. Spoon ground beef mixture over rolls; arrange remaining of tube rolls on top. Brush top crust with beaten egg and sprinkle with poppy seed if desired.
Bake, uncovered, at 375° for 20 minutes OR until golden. Cut into squares to serve. I always add a dollop of sour cream on top before serving.