Crescent-Topped Burger Bake
1 1/2 lb. lean ground beef
1/4 cup chopped onion
3 c frozen seasoned chunky-style hash-brown potatoes (from 28-oz. pkg.)
1 bag (12 oz) Green Giant Valley Fresh Steamers frozen mixed vegetables
2 (12-oz.) jars beef gravy
1 (8-oz.) can Pillsbury Refrigerated Crescent Dinner Rolls
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Heat oven to 375°F. In 12-inch skillet or Dutch oven, brown ground beef and onion over medium heat until beef is thoroughly cooked, stirring frequently. Drain.
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Add potatoes, mixed vegetables and gravy; mix well. Bring to a boil.
Reduce heat to medium; cover and cook 8 to 10 minutes or until vegetables are tender, stirring occasionally.
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Spoon hot beef and vegetable mixture into ungreased 2 1/2 to 3-quart shallow casserole or 13x9-inch (3-quart) baking dish. Separate crescent dough into 8 triangles. Place triangles over hot mixture with points in center and wide ends around outer edge of casserole.
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Bake at 375°F. for 14 to 17 minutes or until crescents are golden brown and mixture is bubbly around edge.