My sister serves this at her June backyard get-togethers and it only takes 4 ingredients to make a crowd-pleasing savory dish.

If you like a little extra flavor, you can use sharp cheddar instead of mild, or a blend of cheddar and Monterey Jack, as long as you keep the total to about 2 cups so it still bakes up neatly. For a slightly lighter version, choose leaner ground beef (90% or 93% lean) and drain it very well; just remember that very lean meat can be a bit drier, so take care not to overbake. You can also swap the onion soup mix for a packet of beefy onion soup mix for a stronger flavor, or use half a packet if you prefer a milder, less salty result.

To feed a bigger crowd, make two pans and bake them side by side, rotating the dishes halfway through so they brown evenly. For a touch of color on top, you can brush the upper crescent layer with a tablespoon of milk before baking, though it’s not necessary. If you need to make it ahead, assemble the dish up to the point of baking, cover tightly, and refrigerate for up to 8 hours; add a couple of extra minutes to the bake time if going straight from the fridge to the oven.

Food safety tips: Always cook the ground beef until there is no pink and it reaches an internal temperature of 160°F (71°C), breaking it up well so it cooks evenly. Drain hot grease carefully into a heatproof container and let it cool before discarding; never pour it down the sink. If you prepare the filling ahead, cool it and refrigerate promptly, and don’t leave the baked casserole at room temperature for more than 2 hours during your gathering. Leftovers should be cooled, covered, and refrigerated within that time frame and eaten within 3–4 days, reheating until hot all the way through before serving.