This oven baked 3-ingredient ground beef crescent casserole is one of those church potluck miracles that disappears before you can blink. My neighbor set this bubbly, golden pan down on the buffet table, and after one bite I was tracking her down in the fellowship hall to beg for the recipe. It’s the kind of cozy, no-fuss dish that busy families lean on: just crescent dough, seasoned ground beef, and shredded cheddar, baked together in a glass 9x13 dish until the top is golden and the cheese is melted and bubbly. Perfect for school nights, game days, or any time you need something hearty that everyone will actually eat.
Serve this casserole hot, straight from the oven, with a simple green salad or steamed veggies to balance the richness. Buttered corn, green beans, or a bagged salad mix with ranch dressing all work well and keep things easy. It also pairs nicely with fresh fruit on the side for the kids, and a little sour cream and salsa on the table if you want to dress it up. Leftovers reheat well for lunch the next day, especially with a few carrot sticks or cucumber slices to round out the plate.
Oven Baked 3-Ingredient Ground Beef Crescent CasseroleServings: 6-8
Ingredients
1 lb ground beef
2 (8 oz) cans refrigerated crescent roll dough
2 cups shredded cheddar cheese (about 8 oz)
1/2 tsp salt (optional, to taste)
1/2 tsp black pepper (optional, to taste)
Directions
Preheat your oven to 375°F (190°C). Lightly grease a glass 9x13-inch baking dish so the crescents don’t stick.
In a large skillet over medium-high heat, cook the ground beef, breaking it up with a spoon, until fully browned and no pink remains, about 6–8 minutes.
Drain any excess grease from the skillet. Season the cooked beef with salt and pepper if using, stirring to combine. Turn off the heat and set the skillet aside.
Open one can of crescent roll dough and unroll it. Press the dough evenly into the bottom of the prepared 9x13 dish, pinching the seams together to form a solid crust layer.
Sprinkle 1 cup of the shredded cheddar cheese evenly over the crescent crust in the baking dish.
Spread the cooked ground beef evenly over the cheese layer, all the way to the edges so every scoop gets some meat.
Sprinkle the remaining 1 cup shredded cheddar cheese over the ground beef, covering it as evenly as you can.
Open the second can of crescent roll dough and unroll it carefully. Lay it over the top of the cheese layer. Gently stretch and pinch the seams so it forms a mostly solid top crust. It’s okay if there are a few small gaps; the cheese will bubble through.
Place the casserole in the preheated oven and bake for 20–25 minutes, or until the top crescent layer is puffed and a deep golden brown and you can see the cheese melted and bubbly around the edges.
Remove the baking dish from the oven and let the casserole rest for about 5–10 minutes. This helps it set up so it cuts more neatly.
Cut into squares and serve warm, scooping down through the golden crescent top, cheesy beef layer, and bottom crust for each portion.
Variations & Tips
For picky eaters, keep the basic three ingredients and just skip the optional salt and pepper, or season only half the beef and leave the other half plain. If your family likes a little extra flavor but you still want it simple, you can stir in 1–2 tablespoons of ketchup or barbecue sauce to the cooked beef before layering for a kid-friendly twist. To stretch the casserole for a crowd, use 1 1/2 pounds of ground beef and an extra 1/2 cup of cheese, then cut slightly smaller squares. For a breakfast-style version, swap half the ground beef for cooked breakfast sausage and serve it with scrambled eggs and fruit. If you have a family member who doesn’t like strong cheese, use mild cheddar or a Colby Jack blend. You can also divide the pan in half: sprinkle extra cheese on one side for cheese-lovers and keep the other side lighter. To make it ahead, assemble the casserole up to the point of baking, cover tightly, and refrigerate for up to 8 hours; add a few extra minutes to the bake time if going into the oven cold. Leftovers reheat nicely in the oven at 350°F, loosely covered with foil, for about 10–15 minutes, or in the microwave in short bursts so the crescents don’t get tough.
