We have alot of hamburger in our house so I wanted to try something new and fun. All of the ingredients are things we typically have on hand in our house. Andrew and Chris loved this and even had a second serving.
Ingredients:
1 pound ground beef
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
2 packages (8 ounces each) refrigerated crescent rolls
1/2 cup of corn or other veggie (optional - the original recipe did not call for any veggies)
Your favorite shredded cheese
Directions:
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 at 350 degrees F for 15 minutes or until the crust is golden brown.
Ingredients:
1 pound ground beef
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
2 packages (8 ounces each) refrigerated crescent rolls
1/2 cup of corn or other veggie (optional - the original recipe did not call for any veggies)
Your favorite shredded cheese
Directions:
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 at 350 degrees F for 15 minutes or until the crust is golden brown.
Inside of Hamburger Pie
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