Main dishes

Beef-Vegetable Skillet Bake

photo by:

kraft

Give chicken the night off with this cheesy, saucy beef version of a pot pie. A crescent roll simplifies prep and makes for an impressive crust.

time

prep:

35 min

total:

50 min

servings

total:

4 servings

add your photo

add to shopping list

add to recipe box

send/share

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 peas, carrots 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.

Rate recipes, or edit your previous ratings and more. Join / Sign In

dubx99

posted:5/8/2012

I made this recipe with one minor tweak. I put mash patatos on top of the meat mix then used the croissent roll. I will be making this meal again!

Rosiecheex

posted:2/3/2012

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.

lil_tita

posted:1/19/2012

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

a cook

posted:1/10/2012

Use 9x13 pan & roll entire can of crescant rolls on top (fits perfectly!)

a cook

posted:12/14/2011

Easy and delicious!! Family loved it, will be making again!

a cook

posted:12/9/2011

It wsa pretty easy, and delicious..

dmm00

posted:11/10/2011

Easy and good. Family was very happy with this dish.

SkiCookie

posted:10/12/2011

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!

sydmurrsam

posted:8/23/2011

I've made this a couple times. I don't like to buy velvetta cheese since I can only find them in a huge block so I had planned to use regular cheese the last time I made this. I was out and ended up using left over cheese dip. Not too healthy but it was pretty good lol.

emilylapallo

posted:6/8/2011

Next time I will make this with chicken its not that great wit beef.