Pot Pie Casserole

Ingredients:

• 1 Tbsp vegetable oil
• 1 lb soy ground beef
• 1 onion, chopped
• 3 cloves garlic, minced
•  1 10.5 oz can of Cream of Celery soup
• 1/2 cup milk
• 1 egg
• 3 potatoes, peeled and chopped into half inch pieces
• 1 cup corn
• 1 cup shredded cheese
• 1 8 oz can of Crescent rolls
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1/4 tsp black pepper
• 1/4 tsp salt

Preparations:

1. Preheat oven to 350 F. Spray a 9x12-inch baking dish with cooking spray.
2. Heat vegetable oil in a skillet over medium heat, and cook the onion, about 10 minutes. Add in garlic and cook for a minute or two, until fragrant.
3. Add corn, potatoes, and fake meat to the pan and heat until thoroughly warmed through. Spoon the cooked mixture into the prepared baking dish. Sprinkle with salt, pepper, and half of thyme and oregano. 
4. Mix together the cream of celery soup, milk, and egg in a small bowl. Pour the soup mixture over top of the cooked mix. Top with Cheddar cheese in a layer. Unroll the crescent dough, and place over the cheese.
5. Bake in the preheated oven until the crescent dough is golden brown and the filling is bubbling, about 25 minutes. Cover with foil and cook for another 25 minutes. Let sit 10 mintes before serving.