Cowboy Casserole
A comforting, protein-packed dish featuring seasoned ground beef, creamy mushroom soup, and flaky crescent rolls, perfect for busy weeknights and meal prep.
Ingredients
Main Ingredients
- 1 lb Ground beef Adds protein and rich flavor to the casserole.
- 1 cup Corn Brings a touch of sweetness and texture contrast.
- 1 can Cream of mushroom soup Provides creaminess without the calories.
- 1 cup Shredded cheddar cheese Adds melty goodness and savory depth.
- 2 cans Crescent roll dough Gives a flaky, delicious crust that holds it all together.
- 1 medium Onion Adds aromatic flavor and complements the beef.
- 1 tsp Garlic powder Enhances the savory profile with depth.
- to taste Salt Vital for seasoning and bringing out the flavors.
- to taste Pepper Vital for seasoning and bringing out the flavors.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Dice the onion and set it aside.
- In a large skillet over medium heat, brown the ground beef until no longer pink, about 5-7 minutes.
- Drain excess fat and mix in the diced onions. Cook for another 3-4 minutes until onions are soft.
- Stir in corn and cream of mushroom soup until well combined. Season with garlic powder, salt, and pepper to taste.
Cooking/Assembling
- Unroll the crescent roll dough and lay it out over the bottom of a greased 9x13-inch baking dish, forming a crust.
- Pour the beef and corn mixture evenly over the dough.
- Sprinkle shredded cheddar cheese on top of the filling.
- Bake in the preheated oven for 25-30 minutes, or until the crescent roll dough is golden brown and the cheese is bubbly.
Serving
- Remove from the oven and let it cool for 5 minutes.
- Slice the casserole into squares and serve warm.
Notes
For extra flavor, add spices such as chili powder or paprika to the beef mixture. Brush crescent rolls with melted butter before baking for a golden crust. Store leftovers in an airtight container in the fridge for up to 3 days.