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Crescent Roll Cheeseburger Casserole

A quick and comforting casserole combining flaky crescent rolls with savory ground beef and cheese, perfect for weeknight dinners or gatherings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup shredded cheddar cheese
  • 1 can (8 oz) crescent roll dough
  • 1/2 cup dill pickles, sliced (optional) For extra flavor
  • 1/2 cup mustard and ketchup mix for serving (optional)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) to ensure even cooking.
  2. In a large skillet over medium heat, brown the ground beef along with the chopped onion for about 5-7 minutes until the beef is no longer pink.
  3. Stir in the minced garlic, Worcestershire sauce, salt, and pepper; cook for an additional 1-2 minutes until fragrant.
  4. Remove the skillet from heat and stir in half of the shredded cheddar cheese until melted and well combined.
  5. Unroll the crescent roll dough and separate it into individual triangles. Arrange the triangles in a greased 9x13-inch baking dish to cover the bottom completely.
  6. Spoon the beef mixture over the crescent roll dough evenly.
  7. Sprinkle the remaining cheddar cheese over the beef layer and add sliced pickles if desired.
  8. Fold the tips of the crescent roll triangles over the top of the beef and cheese layers for a nice crust.
  9. Bake in the preheated oven for 25-30 minutes or until the crescent rolls are golden brown.
  10. Let the casserole cool for a few minutes before serving, with mustard and ketchup on the side if desired.

Notes

Store leftovers in an airtight container for up to three days. Reheat in the oven or microwave. For different variations, consider adding jalapeños for spice, different cheeses, or vegetables.