Beef and Vegetable Skillet Bake - Kraft Recipes Top
Comida Kraft
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Beef and Vegetable Skillet Bake

Prep Time
Total Time

4 servings

Give chicken the night off with Beef and Vegetable Skillet Bake. Crescent roll dough gives this beef and vegetable skillet an easy and impressive crust.

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What You Need

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Make It

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  • 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 is cooked off, stirring occasionally. Stir in frozen vegetables and soup; bring to boil. Add VELVEETA; stir. Remove from heat.
  • Unroll crescent dough; separate into 8 triangles. Place over meat mixture, with short sides of triangles along edge of skillet and points overlapping in center.
  • Bake 12 to 15 min. or until crust is golden brown. Remove from heat. Let stand 5 min. before serving.

Special Equipment Needed

Serving Suggestion

Serve with a mixed green salad and cold glass of fat-free milk to round out the meal.


Substitute frozen corn or your favorite frozen vegetable mix for the peas and carrots.


Prepare using reduced-fat reduced-sodium condensed cream of celery soup.


If you don't have an ovenproof skillet, you can instead wrap the handle of a regular skillet with several layers of foil before using as directed.


  • 4 servings

Nutritional Information

Serving Size 4 servings
Calories 410
Total fat 13g
Saturated fat 5g
Cholesterol 65mg
Sodium 970mg
Carbohydrate 42g
Dietary fiber 3g
Sugars 14g
Protein 29g
% Daily Value
Vitamin A 45 %DV
Vitamin C 8 %DV
Calcium 20 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from This was good! This was good! although I changed it around alot cuz I used what I had on hand. I used beef stew meat instead of ground beef. My fam doesnt like mushrooms,So no cream of mushroom soup either. I firsted sauteed half a onion and two celery stalks. Added my meat seasoned with salt,pepper & fresh garlic then lightly browned it. Then I added some red wine and let it cook down (I eyeballed it, 1/2 cup im guessing)then I added fresh basil and rosemary,1 cup beef broth,and eye balled cream cheese and velvita. Also used a little flower to thicken. Finally I used grand layers bisckets! Wow what a great meal and my family loved it! the only thing I ued the recipe called for was peas and carrots! lol
Date published: 2012-01-20
Rated 5 out of 5 by from I love this recipe and so does my family! 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!!
Date published: 2010-12-07
Rated 5 out of 5 by from Easy, delicious and quick one pan meal I made this recipe tonight because it sounded delicious. I changed the frozen peas and carrots to Italian veggie mix, with green beans and zucchini, and it was terrific! The cheesy sauce made this dish much better than the beef pot pie my husband called it before we started eating it. And the crescent roll crust baked up crisp and delicious.
Date published: 2016-08-25
Rated 3 out of 5 by from I don't like mushrooms so didn't add them, and I used cream of celery soup. 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.
Date published: 2010-10-16
Rated 4 out of 5 by from This worked well with what I had on hand in my kitchen. This worked well with what I had on hand in my kitchen. I also doubled it, and froze the 2nd portion to put crescent rolls on for baking later. When browning the meat I added some celery salt, garlic powder, cayenne pepper, and Worcestershire sauce for some extra flavor. Then I also included green pepper and fresh garlic with the veggies. Added some chicken broth a couple of times along the way to help the veggies cook. And didn't have Velveeta, but used American cheese slices and some shredded tex mex cheese. My husband and I both loved this, and we're looking forward to the leftovers!
Date published: 2011-10-12
Rated 4 out of 5 by from This is a very good recipe made with the beef and cream of mushroom.It is a FANTASTIC meal made with... This is a very good recipe made with the beef and cream of mushroom.It is a FANTASTIC meal made with chicken and cream of chicken soup.I use the low fat soup, reduced fat veveeta and reduced fat crecent rolls. It is probably even better with the regular soup, cheese, and rolls, but for those of us on a low-fat diet those are a no-no.
Date published: 2012-09-26
Rated 5 out of 5 by from This was really, really good! 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! :)
Date published: 2010-09-12
Rated 2 out of 5 by from The recipe as shown was way too much mushrooms for us. The recipe as shown was way too much mushrooms for us. I would maybe switch out for different soup. I put some celery in this and added more cheese (used Velveeta shreaded 8 oz). This makes a lot for 2 people so would only make half for 2 people. We tossed the leftovers.
Date published: 2013-05-08
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