Ingredients
Method
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
- Layer 1 (Base): Unroll the crescent roll dough and press it evenly into the bottom of the prepared baking dish to form the crust.
- Layer 2 (Meat): Brown the ground beef in a large skillet over medium-high heat until fully cooked. Drain off any excess grease. Return the beef to the skillet and stir in the dry onion soup mix.
- Layer 3 (Creamy Filling): In a separate bowl, whisk together the cream of mushroom soup, cream of celery soup, milk, and garlic powder until smooth. Pour half of this mixture over the ground beef and stir to combine well.
- Assembly: Spread the seasoned meat mixture evenly over the crescent roll base. Pour the remaining half of the creamy soup mixture over the meat layer. Sprinkle evenly with the shredded cheddar cheese.
- Layer 5 (Topping): Bake uncovered for 30 minutes, or until the casserole is bubbling hot throughout and the cheese is melted. Remove from the oven and sprinkle the French fried onions generously over the top.
- Return the casserole to the oven and bake for an additional 10 minutes, or until the fried onions are golden brown and crispy. Let stand for 10 minutes before slicing and serving.
Notes
For a richer flavor, substitute sour cream for the milk in the soup mixture. This casserole holds up well as leftovers and reheats easily.
