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Beef-Vegetable Skillet Bake

Beef-Vegetable Skillet Bake recipe
photo by:kraft
Give chicken the night off with this beef and vegetable skillet bake. The packaged crescent roll dough simplifies prep and makes an impressive crust.
time
prep:
30 min
total:
45 min
servings
total:
4 servings
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posted:
9/9/2010
Very good. Used 16 oz of frozen mixed vegetables. Did not use mushrooms or onions. Added a little water to meat, soup & veg mixture in order to cook the vegetables before baking.
posted:
9/9/2010
it seemed be bit thick, i used about 6oz of chicken stock. simple and easy to make, and it tastes great.
posted:
9/9/2010
This was quick and easy. I didn't have carrots so used corn and used cream of celery instead of mushroom. I will double the recipe next time. The whole family loved it.
posted:
9/9/2010
Very easy and family loved it. Husband has requested this with chicken and broccoli (chicken divan) for next time.
posted:
9/8/2010
I used low fat shredded Mexican 4 cheese, sparingly, low fat crescent rolls and mixed veggies. Skinny husband ate 4 helpings. I really liked it as well - will be making it again - so easy!
posted:
9/8/2010
Way too much salt! Eliminate half of the salt and I might try it.
posted:
9/8/2010
Did not use reduced-fat anything, and didn't use velvetta, but it turned out just fine. I used cheddar instead. My husband wasn't thrilled about the crescent rolls, but I liked it and my 9 yr old son liked it.
posted:
9/8/2010
This recipe was quick and easy. Doubled it to make 2 in round cake pans and froze one of them for later. I used mixed veges and used a little garlic instead of onions.
posted:
8/31/2010
LOVED IT!!!!!! Super Delish!!!!
posted:
8/20/2010
Very Good. I will add this one to my recipe collection! The only bad thing was there were no leftovers:(
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