Beef Vegetable Skillet Bake Recipe

  • 1 pound extra lean ground beef
  • 1 package sliced fresh mushrooms (8 ounce pkg)
  • 1 onion, chopped
  • 2 cups frozen peas and carrots
  • 1 can condensed cream of mushroom soup (10 3/4 ounce can)
  • 1/4 pound pasteurized cheese, cut into 1/2 inch cubes
  • 1 can refrigerated crescent dinner rolls (8 ounce can)
Heat oven to 375°. Brown meat in a 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 a boil. Add pasteurized cheese; 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 ovenproof skillet, cover handle for regular skillet with several layers of foil before using as directed.
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