Ashley MacIsaac and Mary Janet make Crescent Italian Bata Casserole

Ashley MacIsaac (and friends!) and I will be baking Crescent Italian Bata Casserole by Anne Boudreau of New Waterford, who is one of the featured grandmothers in the new cookbook, “Come In, the Kettle’s On!”. For those who would like the recipe and perhaps you'll bake along with us: Crescent Italian Bata (Anne Boudreau – chosen grandmother) 1 pound lean ground beef 1 cup fresh mushrooms, chopped (optional) ½ cup chopped onion ¼ teaspoon salt ½ teaspoon pepper 1 cup tomato sauce 1 cup shredded cheddar cheese 8-ounce can of crescent rolls ½ cup sour cream ¼ teaspoon oregano ¼ teaspoon sweet basil Brown the ground beef along with the mushrooms and onions. Add the salt, pepper and stir, and add the tomato sauce. Place in a casserole dish and top with cheese. Mix the sour cream with the oregano and basil and place about 1 tablespoon of the sour cream mixture in each of the crescent roll, and then roll up and place on top of the casserole. Bake at 375 for 30 minutes. Order your copy of “Come In, the Kettle’s On!” today! Visit: https://go.ilovebooks.ca/taws