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Beef-Vegetable Skillet Bake Recipe

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This recipe for Beef-Vegetable Skillet Bake is from The Fillmore Girls Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
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Ingredients:  
Ingredients:  
1 lb. ground beef
1 pkg. 8 oz. sliced fresh
mushrooms
1 onion, chopped (opt)
2 cups frozen peas and carrots
1 can cream of mushroom soup
1/4 lb (4 oz) Velveeta cut into 1/2­
inch cubes
1 can (8 oz) refrigerated reduced­fat
crescent dinner rolls

Directions:
Directions:
HEAT oven to 375şF. 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 frozen vegetables 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. Note:If
you don't have an oven proof skillet, cover handle of regular
skillet with several layers of foil before using as directed.
Substitute frozen corn or your favorite frozen vegetable mix
for the peas and carrots.

 

 

 

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