Beef-Vegetable Skillet Bake

photo by:kraft

Give chicken the night off with this cheesy, saucy beef version of a pot pie. The packaged crescent roll dough simplifies prep and makes for an impressive crust.

time

prep:

35 min

total:

50 min

servings

total:

4 servings

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What You Need

lb. extra-lean ground beef

pkg. (8 oz.) sliced fresh mushrooms

onion, chopped

cups frozen peas and carrots

can (10-3/4 oz.) reduced-fat condensed cream of mushroom soup

1/4

lb. (4 oz.) 2% Milk VELVEETA®, cut into 1/2-inch cubes

can (8 oz.) refrigerated reduced-fat 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 frozen vegetables and soup; 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 center 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 favorite frozen vegetable mix for the peas and carrots.

Substitute

Prepare using reduced-fat condensed cream of celery soup.

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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ladybell19

posted:5/8/2013

The recipe as shown was way too much mushrooms for us. I would maybe switch out for different soup. I put some celery in this and added more cheese (used Velveeta shreaded 8 oz). This makes a lot for 2 people so would only make half for 2 people. We tossed the leftovers.

elacey75

posted:4/23/2013

I substituted ground turkey, added Worcestershire sauce, pepper and garlic powder, and extra Velveeta. It came out GREAT! This is definitely a keeper!!!

fontbytes

posted:3/17/2013

Excellent, I did salt and pepper meat while browning.

Stephcin

posted:3/5/2013

Another great recipe I had to use different veggies but still was good. I put half of the crescent on bottom of pan and rest on top. (used smaller pan 8x8)

raywolf75

posted:2/27/2013

The family LOVED this redpe. I tweaked a little by adding a few dashes of Worcestershire sauce. Also used velveeta singles-the store didn't carry the blocks. Leftovers were delicious, too! Highly recommend.

WWARichardson

posted:2/20/2013

SO easy and SO delish! I didn't have frozen veggies so I "threw" in what I had and I also used shredded Velveeta cheese - a definite "do-again!"

susan29063

posted:9/26/2012

This is a very good recipe made with the beef and cream of mushroom.It is a FANTASTIC meal made with chicken and cream of chicken soup.I use the low fat soup, reduced fat veveeta and reduced fat crecent rolls. It is probably even better with the regular soup, cheese, and rolls, but for those of us on a low-fat diet those are a no-no.

barfknechtl

posted:9/17/2012

Yummy! Added more cheese for my cheeseheads!

lovetwizzlers

posted:7/25/2012

I always cook the onions and mushrooms down some before I mix in the soup, making them more tender. Adding a little bit of garlic powder gives it a little additional flavor. I love making this; it is so delicious!!

mrdlg626

posted:7/2/2012

I just added 2 teaspoons of garlic salt...yummy! It's always a hit with my family....they love it!!!!