- 4
Ingredients
- 1 pound extra lean ground beef
- 1 package (8ounces) 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 pound (4 oz.) Velveeta 2% Milk processed prepared cheese product, cut into 1/2 inch cubes
- 1 can(8 oz.) refrigerated reduced fat crescent dinner rolls
Preparation
Step 1
Heat oven to 375°.
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 peas, carrots and soup; bring to a boil. Add Velveeta; stir. Remove from heat.
Unroll crescent dough; separate into eight triangles. Arrange on top of meat mixture, with points of triangles overlapping and center and short sides along edge of skillet. Bake 12 to 15 min. or until golden brown. Let stand 5 min. Before serving..
Substitute frozen corn or your favorite frozen vegetable mix for peas and carrots.
Substitute preparer using reduced fat condensed cream of celery soup.
Note if you don't have an ovenproof skillet, cover handle of regular skillet with you several layers of foil before using as directed