Beef-Vegetable Skillet Bake

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photo by:kraft

This was so easy to make and freezes well. I have also used mixed vegetable when I couldn't find just peas and carrots.

posted by

jcnyh

on 11/12/2012

time

prep:

35 min

total:

50 min

servings

total:

6 servings, 1/6 recipe (267 g) each

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What You Need

1-1/2

lb. (675 g) extra-lean ground beef

pkg. (225 g) sliced fresh mushrooms

onion, chopped

cups frozen peas and carrots

can (10 fl oz/284 mL) condensed cream of mushroom soup

1/2

cup water

1/4

lb. (115 g) Velveeta Process Cheese Product, cut into 1/2-inch cubes

pkg. (235 g) refrigerated crescent dinner rolls

Make It

HEAT oven to 375ºF.

BROWN meat in large ovenproof nonstick skillet. Add mushrooms and onions; cook 8 to 10 min. or until liquid from mushrooms evaporates, stirring occasionally. Stir in next 3 ingredients; bring to boil. Add Velveeta; stir. Remove from heat.

UNROLL crescent dough; separate into 8 triangles. Arrange on top of meat mixture, with points of triangles overlapping in centre and short sides along edge of skillet.

BAKE 12 to 15 min. or until golden brown. Let stand 5 min. before serving.

Kraft Kitchens Tips

Substitute

Substitute frozen corn or your favourite frozen vegetable mix for the peas and carrots.

Substitute

Prepare using reduced-fat refrigerated crescent dinner rolls.

Note

If you don't have an ovenproof skillet, cover handle of regular skillet with several layers of foil before using as directed.

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pacgirl7804

posted:4/6/2011

I substituted ground turkey for the ground beef and added some chopped garlic, parsley and savoury to the soup mixture. I also used grated cheddar instead of the velveeta and used the multi-grain crescent rolls. It turned out really good, and the dough was not soggy at all. I'll definitely make it again!

lhcoleman

posted:11/19/2010

Nice to have something different & a way to get my husband to eat vegetable. Very good

sugar.skull

posted:11/14/2010

It was good. I just sprinkled shredded cheese over the top of it when it was done. Still tasted good. I think it needs more "dough" though. But I also made a larger amount then what was listed in the recipe.

a cook

posted:11/14/2010

I made this dish for my hubby and 1 year old twins. It was a hit with all three. So easy to make too. I think the next time I might try spooning the cooked 'potpie filling' into rhose puff pastry cups. It was just as good the second day for leftovers.

mzeitlin1986

posted:10/11/2010

Everyone in family loved. Easy to make and very hearty.

sam90

posted:10/7/2010

I don't eat cheese or mushrooms, so I left them out. And it was delicious! I would definitely recommend this recipe.

a cook

posted:10/7/2010

This recipe is delicious. My husband and I loved it. I used mixed vegs and it turned out really good. Will definitely make again.

Nancysmothermon

posted:10/6/2010

Kids will love it with the cheese. If you want a healthier version omit cheese. Otherwise this is quick, easy, and delicious. Great for fall evenings. I added a little garlic powder to mine. Season to taste. Could also add can crushed tomatoes to change up.

a cook

posted:10/5/2010

Tasted better than I expected. Great fall meal.

baerheather78

posted:9/25/2010

Very easy to make! Excellent taste!