Ingredients for Maggie's Crescent Roll Casserole
- 2 tbsp butter
- Fresh Portabella Mushrooms
- 1/2 medium onion (chopped)
- Minced Garlic Clove
- 1 lb ground beef
- 1 cup sour cream
- 4 oz cream cheese (softened)
- Mrs. Dash Onion And Herb Seasoning
- 1 lb Ore Ida potato rounds
- Cheddar Cheese
- 1 can (8 oz) refrigerated crescent roll dough
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How to Make Maggie's Crescent Roll Casserole
- Preheat oven to 450°F (232°C).
- Toss 1 lb Ore Ida potato rounds with 1 tbsp olive oil, salt, and pepper. Spread in a single layer on a baking sheet. Bake for 8-10 minutes, or until lightly golden.
- While potatoes bake, melt 2 tbsp butter in a large skillet over medium heat.
- Add 8 oz sliced mushrooms, 1/2 medium onion (chopped), and 2 cloves garlic (minced). Sauté for 4-5 minutes, until softened.
- Remove mushroom mixture from skillet and set aside.
- In the same skillet, brown 1 lb ground beef, breaking it up with a spoon. Drain off any excess grease.
- Return mushroom mixture to the skillet. Stir in 1 cup sour cream, 4 oz cream cheese (softened), 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp garlic powder.
- Mix well and remove from heat.
- Reduce oven temperature to 350°F (177°C).
- Unroll one can (8 oz) of refrigerated crescent roll dough into a rectangle. Place half the dough in the bottom of a 9x9 inch baking dish, pressing to seal the seams.
- Arrange the baked potato rounds over the crescent roll dough.
- Top with the meat mixture.
- Sprinkle with 1 1/2 cups shredded cheddar cheese.
- Unroll the remaining crescent roll dough into a rectangle and place it over the filling, pressing the edges to seal.
- Bake for 25-30 minutes, or until golden brown and heated through.
- Let stand for 5 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
23g
Fat
124g
Carbs
14g
