This is probably the easiest meal that we make on a busy weeknight. Even my littlest son likes to help in the process of making it because it is so simple. It’s done in just about a half hour from start to finish so it’s perfect when we have to go to sporting practices or games. The leftovers stay nicely in the fridge and make a perfect second day lunch. My husband loves taking it in his lunch whenever we can. Check out what they are saying about this recipe over at Recipe Lion:
“It’s the easiest way to serve hamburgers for the family.”
Sure hamburger patties are good, but a cheesy hamburger casserole is so simple.You can have this all year long without ever breaking out the grill.
Ingredients
1 1/2 pound ground beef
1 can (10.75-ounces) Campbell’s Condensed Cream of Mushroom Soup
2 (8-ounces each) packages of refrigerated Pillsbury crescent rolls
1 cup your favorite Kraft shredded cheese
Instructions
Preheat oven to 350 degrees F.
Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat. Stir the soup in the skillet.
Unroll 1 package crescent roll dough and press on the bottom and up the sides of a 9-inch pie plate. Press the seams to seal.
Layer half the beef mixture and half the cheese in the pie plate. Repeat the layers. Unroll the remaining dough. Place the dough over the filling and press the edges to seal, if desired.
Bake for 15 minutes or until the crust is golden brown.
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Quick Tip: Try adding in some crumbled bacon.
Thanks again to Recipe Lion for this super simple recipe!