Saturday, July 4, 2015

recipe review Cheeseburger casserole

Cheeseburger Casserole

Serves 6-8
  • 1 1/4 pounds lean ground beef
  • 1 (8 oz.) can refrigerated crescent dough sheet
  • 1 yellow onion, chopped
  • 1 egg, lightly beaten
  • 1 cup (sharp) cheddar cheese, grated
  • 1 cup mozzarella cheese, grated
  • 1 tablespoon water
  • 1 tablespoon Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon garlic powder
  • kosher salt and freshly ground pepper, to taste
  • black olives, pitted and chopped, optional
  1. Preheat oven to 375º F.
  2. In a large skillet or Dutch Oven over medium-high heat, brown ground beef until cooked through and no longer pink.
  3. Reduce heat to medium-low and drain off fat, leaving 1 tablespoon in the pan. Sauté onions until caramelized and golden in color. 10-12 minutes.
  4. Return beef to Dutch oven and add olives (if using), mustard, Worcestershire sauce and garlic powder.
  5. Season everything with salt and pepper and cook for another 2 minutes, then transfer mixture to a 9x13-inch baking dish and stir in mozzarella and cheddar cheese.
  6. Unroll crescent roll dough and roll it out into a large, thin rectangle, that’s large enough to cover your baking dish.
  7. Place it on top of beef mixture and use a sharp knife to cute 2-4 slits in it, to allow steam to escape.
  8. Combine your beaten egg with 1 tablespoon water and lightly brush mixture over the top of your dough.
  9. Place in oven and bake for 25-30 minutes, or until golden brown.
Recipe adapted from Pillsbury

Review - not going to make the cut.  first off:  i don't care for mustard.
This recipe had no tomato products and I think it was really missing that.

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