Since this Beef Pot Pie Casserole uses store bought Crescent Rolls and frozen veggies, it is a super simple family friendly dinner idea. You will find it loaded up with beef, potatoes, peas, carrots, and a buttery crust.

Beef Pot Pie Casserole

Fall has arrived and family meals become more common around our home. Everyone is ready to be indoors because of the cooler weather. Since I have a large family, I usually make comfort food meals that are filling. Feeding this group on any sort of budget can be difficult at times, ha ha. Casseroles, soups, and slow cooker recipes will become the norm the cooler it gets.

One of our favorite meals in the fall months is our Easy Chicken Pot Pie Casserole. We LOVE pot pies. Making pot pies with crescent rolls is so super simple. Since that dish is a family favorite, I decided on making a beef version. This Beef Pot Pie Casserole is made very similar to our Chicken version. I like that it can feed our entire family.

This Beef Pot Pie Casserole gets loaded up with lots of beef, veggies, and flavor. I used a French Onion soup and the kiddos did not even realize that we had onions inside this casserole. PERFECT! The Crescent Rolls are always amazing in these casseroles. As they bake, the entire house smells like butter. Everyone gets so anxious for dinner.

You will need Crescent Rolls and some beef. I used some stir-fry beef I picked up at the grocery. The more tender your cut of meat is, the better your casserole will be. We use frozen veggies, so easy. Then for our gravy, we used great for cooking French Onion Soup. This meal is practically fail proof. So easy for a busy weeknight meal idea.

INGREDIENTS
1 1/2 lb lean Beef (I used stir fry meat)
12 oz Frozen Peas and Carrots, thawed
2 cup Frozen Diced Potatoes, thawed (like Hash Browns or Potatoes OBrien)
2 can French Onion Condensed Soup
2 cans Refrigerated Crescent Rolls.
Salt and Pepper to taste.
1 1/2 tbsp Cornstarch
1 tbsp Water

DIRECTIONS
Preheat oven to 350.
Grease a 11×13″ baking dish.
Unroll 1 can of crescent rolls and pinch perforations to seal into a sheet. Press into bottom and up sides of prepared dish. Don’t worry if sides do not go all the way up.
Bake for 20 minutes or until crust is light brown.
Allow to cool.
Dice beef into 1/2″ cubes.
Heat a large skillet over medium heat. Add 1 tbsp oil and sautee beef until brown on all sides.
Add soup, potatoes, peas and carrots.
Stir and cook over medium heat until ingredients are heated through (about 15 minutes).
In a small bowl whisk together cornstarch and water until blended and smooth.
Add cornstarch slurry to skillet and mix well.
Allow to simmer for 2-3 minutes to thicken. Remove from heat.
Pour beef mixture over baked crust and spread evenly.
Unroll other can of crescent rolls and pinch perforations to seal into a sheet. Place over top of beef mixture and press into sides of dish.
Bake for 25 minutes or until top is golden brown.

Do you have a favorite fall comfort dish?

RECIPE

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