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Beef-Vegetable Skillet Bake

Beef-Vegetable Skillet Bake recipe
average rating
4.4 29
rate/review
prep time
35 min
total time
50 min
makes
6 servings, 1/6 recipe (267 g) each
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kraft
recipe by: kraft

What You Need

1-1/2 lb. (675 g) extra-lean ground beef
1 pkg. (8 oz./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 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.

nutritional information

K:58402v0ec:119054

most recent review

"Super good, but I used ground chicken instead of beef and instead of the velveeta cheese I u... read more
reviewed by: anniebigras
on: 1/23/2012
 anniebigras
see all reviews 

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