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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gailembacher

posted:9/13/2010

I made this recipe with venison burger and did not use the low fat version of the soup. I also used chedder cheese instead. It was necessary to use a small amount of water as well. The results were delicious. Very filling and a nice autumn meal.

lady_a

posted:9/13/2010

Delicious, very easy to make and the whole family loved it. I doubled it and used a dutch oven instead of a skillet. I also used frozen california mix vegetables instead of the pea and carrots. Will definitely make it again.

coleta22

posted:9/12/2010

I substituted ground turkey for beef, and substituted yellow, green and red pepper strips for the peas. My husband and I both enjoyed it very much, and I will make it again.

a cook

posted:9/12/2010

Fabulous taste and easy to make!

Christiw01

posted:9/12/2010

This was really, really good! I used ground turkey instead of beef. I also used canned mushrooms, because the fresh ones at my store looked bad. I let the cheese melt throughout the mixture. I put the mixture in a casserole dish since I had no foil on hand. I also used cream of celery soup instead of cream of mushroom. Don't forget to season your meat. My whole family devoured this dish! NO LEFTOVERS!!!!!!!!!! I might add a little sausage next time for some spice! :)

Gretnadee

posted:9/10/2010

This was delicious..I did not have the crescent rolls , so I cooked brown rice and served it over that,also added chopped bell pepper. Will make it again when I buy the crescent rolls.

jm6380

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.

george170

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.

a cook

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.

LadiePhoenix007

posted:9/9/2010

Very easy and family loved it. Husband has requested this with chicken and broccoli (chicken divan) for next time.