KraftRecipes.com
Print PageClose Window
  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr
Entrée

Beef-Vegetable Skillet Bake

Beef-Vegetable Skillet Bake recipe
photo by:kraft
This was so easy to make and freezes well. I have also used mixed vegetable when I couldn't find just peas and carrots.
posted by
jcnyh
on 11/12/2012
time
prep:
35 min
total:
50 min
servings
total:
6 servings, 1/6 recipe (267 g) each
Magazine Acquisition

What You Need

1-1/2
lb.  (675 g) extra-lean ground beef
1
pkg.  (225 g) sliced fresh mushrooms
1
 onion, chopped
3
cups  frozen peas and carrots
1
can  (10 fl oz/284 mL) condensed cream of mushroom soup
1/2
cup  water
1/4
lb.  (115 g) Velveeta Process Cheese Product, cut into 1/2-inch cubes
1
pkg.  (235 g) refrigerated 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 next 3 ingredients; 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 centre 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 favourite frozen vegetable mix for the peas and carrots.
Substitute
Prepare using reduced-fat refrigerated crescent dinner rolls.
Note
If you don't have an ovenproof skillet, cover handle of regular skillet with several layers of foil before using as directed.
K:58402v0ec:119054
RecipeDetail
false src=http://www.kraftrecipes.com/controls/registration/ajax/ExitPopup.aspx;title=Popup;width=625px;height=330px
sign up to become a member sign up for email