2 lbs. ground beef
1 sm. can mushrooms
1/2 c. celery, chopped
1/2 c. onion, chopped
1 envelope spaghetti sauce mix
1/2 c. Parmesan cheese
1 c. sharp cheese, shredded
1/2 c. sour cream
2 tbsp. butter, melted
8 oz. pkg. spaghetti (cook according to pkg.)
1 (8 oz.) can tomato sauce
1 can crescent rolls

Brown onions, celery, mushrooms and meat. Drain. Stir in cooked spaghetti, tomato sauce and spaghetti sauce mix. Heat until bubbly. Add sour cream. Put in large 13 x 9 x 2 inch baking dish. Top with shredded sharp cheese. Place triangles of crescent rolls on top. Sprinkle Parmesan cheese over all, pour melted butter over all. Bake at 375 degrees for 20 to 25 minutes.

Serves 8 to 12. Freezes well.