When my kids had some friends over recently for dinner, they requested that I make this for them. I guess they had been talking about it at school so everyone and their brother wanted to try it. I wonder if that’s why they wanted to come over for dinner? Hmmmm…. at any rate, it went over really well with everyone at the table. I even had a mom call me after everyone went home with a request for a copy of the recipe. Of course I was more than willing to share it. Us mom’s need to take any recipe that we can get that our kids are actually going to eat! Picky eaters love this kind of stuff.
Check out what they are saying about this recipe over at Recipe Lion:
“I made this the other night and my son is who very picky had two helpings of it and I even got a “honey, you did good” from my husband! Definitely going to be making this again!”
Compliments from the table after serving dinner just make you feel good… and you’re going to get them with this recipe!
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 Pillsbury refrigerated crescent rolls
1 cup your favorite 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: Pepper jack cheese takes this up a notch.
Thanks again to Recipe Lion for this hearty and unique recipe.
