I would have to say that this recipe for cheeseburger pie is quite kid-friendly. My husband really likes it, too. I always serve it with a tossed salad and some sort of desserts like ice cream or fresh fruit. I could actually serve this cheeseburger pie all by itself because it is that good and nobody would care. They’d all just load up on seconds and thirds of the stuff. Make sure you serve with ketchup, mustard, and dill pickles. Yum!
I cannot believe how easy this delicious casserole is to make! There are only 4 ingredients in it! I like to make two of these cheeseburger pies as my husband tends to gobble them up rather quickly.
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 shredded cheese (I use Kraft)
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: Serve this yummy casserole with all of your favorite burger toppings.
I make two variations on the basic hamburger pie. My big family loved both, although the kids usually picked out the olives.
1) “Topsy Turvy Pie”, a Bisquick recipe, uses tomato sauce instead of mushroom soup, and includes minced black olives and chili powder. The hamburger mixture goes straight into the pie plate, with a top crust of rich biscuit dough. After it’s baked, let sit for 10 minutes, then place a large plate over the pie and invert it (hence the name).
2) Potato crust pie: Reserve some of the canned soup for topping. Place the basic filling goes in pie plate, top with mashed potatoes, and garnish with the reserved mushroom soup and grated cheddar cheese