Given how hectic our days can be, we love nothing more than a tasty meal that comes together easily and that everyone loves (and devours). Cheeseburgers and hamburger helper-esque dishes are some of our favorites, so we whipped up this burger casserole dish, throwing in some deliciously caramelized onion and lots of cheese, and then topped it all off with a sheet of golden brown crescent roll dough…we’ve been making it for our family for years now and we never get tired of it! Seriously, the filling is hot and bubbly with melted cheese and the top crust is perfectly buttery – it doesn’t get any better than this!
- 1 1/4 pounds lean ground beef
- 1 (8 oz.) can refrigerated crescent dough sheet
- 1 yellow onion, chopped
- 1 egg, lightly beaten
- 1 cup (sharp) cheddar cheese, grated
- 1 cup mozzarella cheese, grated
- 1 tablespoon water
- 1 tablespoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 teaspoon garlic powder
- kosher salt and freshly ground pepper, to taste
- black olives, pitted and chopped, optional
- Preheat oven to 375º F.
- In a large skillet or Dutch Oven over medium-high heat, brown ground beef until cooked through and no longer pink.
- Reduce heat to medium-low and drain off fat, leaving 1 tablespoon in the pan. Saute onions until caramelized and golden in color. 10-12 minutes.
- Return beef to Dutch oven and add olives (if using), mustard, Worcestershire sauce and garlic powder.
- Season everything with salt and pepper and cook for another 2 minutes, then transfer mixture to a 9×13-inch baking dish and stir in mozzarella and cheddar cheese.
- Unroll crescent roll dough and roll it out into a large, thin rectangle, that’s large enough to cover your baking dish.
- Place it on top of beef mixture and use a sharp knife to cute 2-4 slits in it, to allow steam to escape.
- Combine your beaten egg with 1 tablespoon water and lightly brush mixture over the top of your dough.
- Place in oven and bake for 25-30 minutes, or until golden brown.
Recipe adapted from Pillsbury