Vegetable Beef Skillet Bake | Sharon Raasch – Imperial, Neb.
1 pound extra-lean ground beef
1/2 pound sliced fresh mushrooms
1 onion, chopped
2 c. frozen peas and carrots
1 can (10-3/4 oz.) condensed cream of mushroom soup
1/4 lb. Velveeta, cut into 1/2-inch cubes
1 can (8 oz.) refrigerated crescent dinner rolls
Brown meat in large oven-proof nonstick skillet.
Add mushrooms and onions, cook 8 to 10 minutes 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.
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