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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t405

posted:1/24/2011

Tasted great and was perfect on a cold winter day.

ooliejuli

posted:12/8/2010

I made this as a chicken pot pie alternative since the hubs hates chicken. I used stew meat and a veggie medley. I also added a little garlic salt. It was GREAT!!! Will be making this one again!!

redhead112907

posted:12/7/2010

I love this recipe and so does my family! Its quick, easy and sooo yummy! I never follow the directions exactly, just throw whatever vegies, meat and cheese I have on hand into the skillet and then pour into round cake pan. I always cook it a little extra to get the rolls extra crispy (on this it's nice to have the crunch), and I try to cover the entire pan with them as compared to the picture where there are gaps between each. This is GREAT left over too!!

nckathyj

posted:10/20/2010

The whole family loved it. My usually very picky daughter thought it was delicious. Terrific one dish kind of meal.

Lindsey72287

posted:10/18/2010

It was really good but I didn't use the mushrooms because I don't like them that much. However, I did use the cream of mushroom soup and switched the ground beef for beef tip's. Next time I will probably use cream of celery instead.

skye4birds

posted:10/16/2010

I don't like mushrooms so didn't add them, and I used cream of celery soup. I don't have a skillet that can go in the oven, so had to cook it in the electric skillet then transfer to a casserole dish. I should have used a flatter one, like a 9x12 instead of the round, as I had trouble getting the crescent rolls cooked clear through.

bethellen71

posted:10/13/2010

Very quick & easy. Leftovers were eaten next day.

MargaretM06

posted:9/27/2010

THIS RECIPE WAS QUICK AND EASY. MY HUSBAND SAID IT TASTES LIKE MORE AND WENT BACK FOR SECONDS, AS DID I. ITS GOING TO BE ONE OF MY NEW COMFORT FOODS FOR A CHILLY NIGHT. THANKS

a cook

posted:9/20/2010

Was a pretty decent dish. Quick and easy to make and pretty tasty too. I didn't use mushrooms and added some chicken broth for extra liquid and it turned out pretty well. Will definitely be making this again, simply based on it's convenience.

riced10

posted:9/15/2010

I made this for my family and we really enjoyed it. We've decide to make some changes next time we make it and add other ingreidents. Thanks