Comida Kraft
Recipe Box

Beef-Vegetable Skillet Bake

Prep Time
30
min.
Total Time
45
min.
Servings

4 servings

Give chicken the night off with this beef and vegetable skillet bake. The packaged crescent roll dough simplifies prep and makes an impressive crust.

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What You Need

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Make It

Tap or click steps to mark as complete

  • 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.

Serving Suggestion

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

Substitute

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

Note

If you don't have an ovenproof skillet, cover handle of regular skillet with several layers of foil before using as directed.

Servings

  • 4 servings

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 500
Total fat 20g
Saturated fat 9g
Cholesterol 85mg
Sodium 1290mg
Carbohydrate 46g
Dietary fiber 4g
Sugars 12g
Protein 37g
% Daily Value
Vitamin A 150 %DV
Vitamin C 10 %DV
Calcium 25 %DV
Iron 30 %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

Beef-Vegetable Skillet Bake is rated 4.590909090909091 out of 5 by 22.
  • 2016-07-26T10:20CST
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  • cp_1, bvpage1
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  • loc_en_US, sid_119163, PRD, sort_relevancy
  • clientName_khcrm
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 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 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
Rated 2 out of 5 by from My family enjoyed this better than I did. My family enjoyed this better than I did. I cooked it in a 13x9 pan and just unrolled the dough over the beef and it fit perfectly. I used sweetcorn instead of peas and carrots, we had leftovers but nobody ate them.
Date published: 2012-02-03
Rated 5 out of 5 by from I always cook the onions and mushrooms down some before I mix in the soup, making them more tender. I always cook the onions and mushrooms down some before I mix in the soup, making them more tender. Adding a little bit of garlic powder gives it a little additional flavor. I love making this; it is so delicious!!
Date published: 2012-07-26
Rated 5 out of 5 by from The family LOVED this redpe. The family LOVED this redpe. I tweaked a little by adding a few dashes of Worcestershire sauce. Also used velveeta singles-the store didn't carry the blocks. Leftovers were delicious, too! Highly recommend.
Date published: 2013-02-28
Rated 4 out of 5 by from I've made it without mushrooms, only because I haven't had any at the time. I've made it without mushrooms, only because I haven't had any at the time. It is very good. Everyone who has eaten it when I've made thia has said how "fire" it was.
Date published: 2014-03-09
Rated 5 out of 5 by from This was a big hit with my teenage boys. This was a big hit with my teenage boys. I used 1.75 lbs of beef and seasoned with worchestire and salt and pepper. VERY yummy. Will definitely make again.
Date published: 2014-02-06
  • 2016-07-26T10:20CST
  • bvseo_cps, prod_bvrr, vn_cps_3.3.0
  • cp_1, bvpage1
  • co_hasreviews, tv_4, tr_18
  • loc_en_US, sid_119163, PRD, sort_relevancy
  • clientName_khcrm

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