|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 27g||34%|
|Saturated Fat 12g||60%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 1g||5%|
|Total Sugars 4g|
|Vitamin C 3mg||14%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Ground beef is a versatile and delicious ingredient. It's perfect for sauces, stews, meatballs, chilis, and of course, juicy hamburgers. Having a packet of ground beef—fresh or frozen—at hand at all times can help you figure out how to put a nutritious dinner on the table without overcomplicating your menu. That's the case with this fantastic recipe. A crispy store-bought crescent roll crust is the base for a flavorful ground beef stroganoff cooked in a saucy and creamy mixture of mushrooms and sour cream. Topped with a generous layer of cheese, this casserole is perfect for a busy weeknight dinner and is perfect for next-day leftover lunches. Serve with a fresh salad; you won't need much else for a satisfying and scrumptious meal.
Many versions of this dish are out there, as using crescent roll dough is a great trick many home cooks have shared over decades. Some call it taco pizza, others hamburger pie. Many recipes shape it like a ring and call it a taco ring. But regardless of its shape, the ingredients are the same simple staples that most cooks have in their pantry, and all are delicious. Some variations include putting green onions on top, using condensed cream of mushrooms instead of the sour cream, or including additional vegetables. Our casserole is easy to put together, cooks quickly, and is pretty much hands-off, as the active preparation time is just 15 minutes.
Don't miss out on this flaky and buttery bake, and make it ahead of time by simply assembling it and placing it in the fridge, covered, until it's time to bake it. Ground chicken or turkey are also great options if you're keener on white meat.
1 8-ounce package refrigerated crescent rolls
2 to 3 teaspoons vegetable oil
1 pound lean ground beef
1/2 cup onion, chopped
8 ounces sliced mushrooms
1/2 teaspoon paprika
Salt, to taste
Black pepper, to taste
8 ounces sour cream
1/2 to 1 cup Cheddar, shredded; or American process cheese product
Gather the ingredients.
Preheat the oven to 375 F. Unroll the crescent roll dough and press into the bottom of an ungreased 13x9x2-inch baking pan to form a thin crust.
Heat the vegetable oil in a skillet over medium heat. Add the ground beef, onions, and mushrooms to the skillet. Cook, stirring, until the ground beef is no longer pink and the mushrooms and onions are tender.
Add the paprika and season with salt and pepper, to taste. Stir in sour cream until the mixture is well blended.
Spoon the ground beef mixture into the baking pan and spread over the crescent roll crust.
Sprinkle the casserole evenly with the shredded cheese.
Bake in the preheated oven for 25 to 30 minutes, or until the crust is baked and browned around the edges. Cut into squares to serve.
This bake can be a one-dish meal when you add an extra layer of veggies into the bake. Simply choose the vegetables of your liking—such as broccoli florets, chopped spinach, finely diced bell peppers, or riced cauliflower. To add the veggie layer:
- Sauté all the veggies, 2 to 3 cups total, you want to use in olive oil.
- Season with salt and pepper to taste.
- Once you are building the layers, add the sauteed veggies on top of the meat layer and cover them with the shredded cheese.
- Bake as directed.