Last Friday, my husband & I mixed up some hamburger for burgers on the grill. In our burgers, we use some breadcrumbs, spices, minced onion, and a bunch of different spices. We ended up having some leftover raw meat that needed to be used in some way. I really, really did not feel like making burgers again, so knew I needed to come up with something. I also had some crescent rolls lurking in my fridge that were taking up prime real estate (as I mentioned before, I am running out of room in my fridge will all the produce we have…I want a new one!)
My husband & I are
slowly working on eliminating processed foods and while this recipe does not help with that, it takes care of leftovers for you. And, for us, it created some leftovers that will be good for lunches the rest of the week. The best part of all? It’s fast. It’s easy. It tastes pretty good.
Hamburger Pie – adapted from Campbell’s Kitchen
- 1 lb ground beef
- onion powder, garlic powder, black pepper
- 1 can (10 3/4 ounces) Campbell’s® Cream of Potato Soup (you really can use cream of whatever-veggie-you-want)
- 1 cup frozen vegetables (I had peas in my freezer)
- 2 tubes of crescent rolls
- 1 cup shredded cheese, divided
- Heat your oven to 350*. Spray a pie pan with non-stick cooking spray
- In a skillet, cook the beef until browned. Add spices if desired. Drain and put back into the skillet.
- Turn the heat on to low, and add the soup & vegetable. Add at least 1/2 can of water to cut the sodium and keep the mixture from sticking.
- Unroll 1 tube of crescent roll dough and press into the bottom & sides of the pie plate. Make sure you seal the seams by pressing them together.
- Layer 1/2 of the beef mixture, and half of the cheese into the pie plate. Repeat.
- Place the second tube of crescent rolls, unrolled, over the filling and press the edges to seal, if desired.
- Bake for 15-20* until the crust is a nice golden brown.
When I make this again, I plan to do it in the fall. I needed to (obviously) use my oven, and yesterday was a pretty warm day.
I added the peas because I really wanted a vegetable in there. I chose cream of potato soup based on recipe reviews on the original website post. Eventually, I’d like to make my own cream-of-vegetable soup…but that’s another experiment for another day.
I was very pleased with how well the crescent rolls had made a crust for the pie.
It held in the mixture very well and was really a quick and easy crust. I formed the crescent roll ‘crust’ on a cutting board by mushing the dough together and pressing it out with my hands – though I suppose Campbell’s method is easier, so that’s why I included it. I also made those pretty slits on the top crust with a knife – that was easy, too 🙂 Perfect for a busy Monday night!
I’m always up for finding new ideas to work with ‘leftovers’ in my refrigerator. hopefully this one will help some of you out sometime – we host a few cookouts during the summer, and end up with leftover everything – including burgers.
On a separate note…if it’s as sticky & humid by you as it is by us, stay cool and stay hydrated!