Post by Loupy on Nov 22, 2013 16:38:33 GMT -7
Beef-Vegetable Skillet Bake
From: www.kraftrecipes.com/
Give chicken the night off with this beef and vegetable skillet bake. The packaged crescent roll dough simplifies prep and makes an impressive crust.
Serves: 4
What You Need
1 lb. extra-lean ground beef
1/2 lb. sliced fresh mushrooms or to taste
1 onion, chopped
2 cups frozen peas and carrots
1 can (10-3/4 oz.) reduced-fat reduced-sodium condensed cream of mushroom soup.
1/4 lb. (4 oz.) 2% Milk VELVEETA®, cut into 1/2-inch cubes.
1 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 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.
**Reviews were good on this recipe except several said there was too much "mushroomy" taste in it. So, if you don't like mushrooms use less or use your own homemade cream of chicken soup.
You do not have to use the veggies in this recipe if your family doesn't care for them. Use what you family likes and will eat.
Also, like I always say...Velveeta is not real cheese. It is a cheese "product". Use your own taste in cheese and others suggested adding in more than the recipe called for.
© 2013 Kraft Foods. All rights reserved
From: www.kraftrecipes.com/
Give chicken the night off with this beef and vegetable skillet bake. The packaged crescent roll dough simplifies prep and makes an impressive crust.
Serves: 4
What You Need
1 lb. extra-lean ground beef
1/2 lb. sliced fresh mushrooms or to taste
1 onion, chopped
2 cups frozen peas and carrots
1 can (10-3/4 oz.) reduced-fat reduced-sodium condensed cream of mushroom soup.
1/4 lb. (4 oz.) 2% Milk VELVEETA®, cut into 1/2-inch cubes.
1 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 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.
**Reviews were good on this recipe except several said there was too much "mushroomy" taste in it. So, if you don't like mushrooms use less or use your own homemade cream of chicken soup.
You do not have to use the veggies in this recipe if your family doesn't care for them. Use what you family likes and will eat.
Also, like I always say...Velveeta is not real cheese. It is a cheese "product". Use your own taste in cheese and others suggested adding in more than the recipe called for.
© 2013 Kraft Foods. All rights reserved
