More bites for your budget
Hamburger Pie
This all-in-one skillet casserole is so good. Topping it with flaky crescent rolls adds a finishing touch that's absolutely irresistible.
Ingredients
- 1 pound lean ground beef or turkey
- 10 ounces frozen riced cauliflower (about 2 1/2 cups)
- 1 can (10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Mushroom Soup or Cream of Mushroom Soup
- 3 tablespoons ketchup
- 1/4 cup chopped dill pickle or dill pickle relish
- 1 package (8 ounces) refrigerated reduced fat crescent rolls
- 1 cup shredded 2% milk Cheddar cheese
Instructions
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Tips
- Easy Substitution: You can substitute your favorite shredded cheese for the Cheddar cheese. Try pepper Jack for a spicy twist, or Swiss for a subtler flavor.
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Step 1
Heat the oven to 375°F. While the oven is heating, season the beef with salt and pepper, if desired. Cook the beef in a 12-inch oven-safe skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat. Add the cauliflower and cook for 3 minutes. Stir the soup, ketchup and pickle in the skillet and cook for 2 minutes or until the mixture is hot, stirring occasionally.
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Step 2
Remove the dough from the packaging but do not unroll. Cut the dough crosswise into 12 slices. Sprinkle the beef mixture with the cheese. Arrange the dough slices on top starting from the edges and working toward the center, slightly overlapping slices, if needed.
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Step 3
Bake for 15 minutes or until the dough is golden brown. Allow the pie to rest for a few minutes before slicing and serving.
Made With
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.