1.5 lb ground beef or ground chuck, crumbled/cooked and drained
1 block cream cheese
1 can Campbell’s cream of mushroom soup
1 small can whole kernel corn (yellow or white), drained
1 medium onion, finely diced
1 package of Crescent rolls
Brown ground beef and onion in skillet, drain fat.
Add room temperature cream cheese. Stir until cheese melts.
Add can of mushroom soup and can of drained corn. Mix until well incorporated, warm and bubbly.
Place mixture in a greased casserole dish.
Top with Crescent rolls and cook per crescent roll directions, until the crust is flaky and golden brown.
Allow 3 to 5 minutes to cool slightly. Serve.