Cincinnati Family Magazine

Your # 1 Hometown Family Resource

June 17, 2024

Beef-Vegetable Bake

What You Need

1 lb.   extra-lean ground beef
1 pkg.  (8 oz.) sliced fresh mushrooms
1 onion, chopped
2 cups  frozen peas and carrots
1 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
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 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.

Serves 4. Recipe courtesy of Kraft.




About the Author