Warning: new twist on cheeseburgers disappears quickly
by Elane Jones
Jan 27, 2013 | 2193 views | 0 0 comments | 12 12 recommendations | email to a friend | print
This cheeseburger casserole offers the same great taste of a burger but uses crescent rolls instead of a bun. Special to the Eagle
This cheeseburger casserole offers the same great taste of a burger but uses crescent rolls instead of a bun. Special to the Eagle
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I love discovering recipes that add a new twist to a favorite dish.

I usually search for these kinds of recipes online or in one of the many cookbooks that happen to line a shelf or two in my kitchen.

Last week I was searching for something easy and quick to fix using ground beef and ran across a simple recipe that I know will be a favorite of my family’s for years to come.

I love a good hamburger from time to time, but I get a little tired of eating them all of the time. I was looking for something that would give me the same great taste as a good ole’ juicy burger but wouldn’t include a hamburger bun.

That’s when I ran across a the recipe for a crescent-topped cheeseburger casserole. I had all the ingredients for the recipe already in my refrigerator, so I thought I’d give it a try.

The original recipe just called for ground beef, shredded American cheese, dill pickle relish, ketchup and crescent rolls. As usual, I added a couple of extra ingredients.

I was amazed at how easy it was to fix. It only took me about 30 minutes to make, from start to finish, and it was so delicious that I couldn’t stop eating it.

Thankfully, I had doubled the recipe and cooked it in a large casserole dish instead of my glass pie plate, so we had plenty left over to take for lunch — or so I thought.

Rick liked it so much that he carried what was left over to work with him the next day to share with the guys in the pressroom. He does that all of the time, especially when I make some new fangled dish he likes. Well, all the guys liked it too.

I was a little disappointed that I didn’t get to eat any more of the first batch I fixed. I soon learned I was not the only person who didn’t get any when they fixed it.

I had shared the recipe with Melanie, our newsroom secretary, and she fixed it for her family last weekend.

When I got to work on Monday, I asked her what she thought about it, and she said she guessed it was good but she really didn’t know.

When I asked what she meant by that, she said she had fixed the casserole and had set it aside while she finished up some chores outside.

When she came back into the house, it was gone.

Her son and his friend had gotten into it and had eaten the whole thing before anyone else got the chance to even taste it.

So Mel and I have decided the next time we fix this particular recipe, we’re going to make two separate casseroles — one for us and one for everybody else — and we dare anybody to touch ours.

crescent topped

Cheeseburger casserole

1 lb ground beef, cooked, drained

1/2 cup ketchup

2 tbsp mayonnaise

1/4 tsp mustard

1/2 cup dill pickle relish

Salt, pepper, and garlic powder to taste

1 tbsp minced onions (optional)

1 1/2 cups shredded American cheese (6 oz)

1 can (8 oz) refrigerated crescent dinner rolls (I use Pillsbury)

Heat oven to 375°F. In 10-inch skillet, mix beef, ketchup, mayonnaise, mustard, salt, pepper, garlic powder and minced onions. Heat over medium-high heat until hot, stirring occasionally.

Stir in relish and 1 cup of the cheese. Spoon into ungreased 9- or 10-inch glass pie plate.

Separate dough into 8 triangles; roll up 1 inch on shortest side of each dough triangle. Place dough on top of meat mixture in spoke pattern with points towards center. Sprinkle with remaining 1/2 cup cheese.

Bake 15 to 20 minutes or until cheese is melted.