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VELVEETA® Easy Cheesy Pot Pie

VELVEETA® Easy Cheesy Pot Pie recipe
photo by:kraft
Ground beef and vegetables in a cheesy sauce are baked in a casserole topped with refrigerated crescent roll dough in this easy, weeknight-quick pot pie.
time
prep:
20 min
total:
45 min
servings
total:
6 servings, about 1 cup each
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posted:
4/7/2004
posted:
1/23/2004
This recipe is very good. You can substitute 2 cans of Veg-all for the frozen peas and carrots.
posted:
1/21/2004
posted:
1/11/2004
We really liked this recipe and the in-laws liked it to!! We wanted something different and easy to make and we found it.
posted:
11/24/2003
My boyfriend loved this dish. A real "meat & potatoes" type of guy. Asked for it again, but I added much more cheese, makes it great!
posted:
9/3/2003
posted:
8/27/2003
It did not call for any spices, so, I put in the following spices: 1 tsp paprika 1 tsp chili powder 1 tsp lemon pepper sprinkle of parsley flakes 1/2 tsp of cumin It was fabulous and I have people asking me to bake more. Dave H.
posted:
8/4/2003
Superb!! Made it several times. Don't have any potatoes, try thawed hash browns instead. Adding regular or petite diced can tomatoes adds nice color to dish. My family will continue to enjoy, hope you do the same! Thanks! TBender
posted:
7/12/2003
This is a great dish, easy to make and sooooo tasty.
posted:
5/13/2003
This recipe is delicious! I used more potatos than peas and carrots. Highly recommend!
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