Cheeseburger Casserole

There's a funny story about this dish. Everybody loved it, but after a big helping, Brad asked, "Does this have pickles in it?" When I told him it did, he said, "I knew there was something in here I did not like! The whole thing tastes like pickles!" He *hates* pickles and I tried to sneak them past him justifying it because it was *just* 1/4 cup. The kids and I liked it. It's worth a try if you like pickles...and if you don't, just leave them out. It won't be as good, though...

Cheeseburger Casserole
1 lb. ground beef
1/2 onion, chopped
1/4 cup dill pickles, chopped
1/2 cup water
1/2 cup ketchup
1 tablespoon yellow mustard
salt & pepper
6 oz. Velveeta, grated
1 can (8oz.) crescent rolls
1 egg, beaten
1 tablespoon sesame seeds

Heat oven to 350 degrees. In a large skillet, cook beef and onion over medium-high heat until onions are soft and beef is browned. Drain. Season with salt and pepper (I think I might have used steak seasoning, but salt and pepper would work fine, too). Stir in pickles, water, ketchup, and mustard. Spoon into a 2 quart casserole dish. Sprinkle with Velveeta. Unroll dough; press seams together and place on top of beef mixture (I had to kind of "squish" it a little to make it fit). Brush with egg and sprinkle with sesame seeds. Bake for 25-30 minutes or until a deep golden brown.

Adapted from KATHIE COOKS

Family Rating:

Brad: ** 

Jordan: ***

Eli: *****

Phoebe: *****

Overall Family Rating: 15/20