In the mood for some autumn comfort food? I know I am.
Beef Vegetable Skillet Bake
What You Need:
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 boil. Add shredded 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.
* I used precooked London Broil, instead of ground beef.
* 2 c. peas and corn, instead of peas and carrots.
* I left the crescent rolls in their original 4 triangles instead of cutting them in half.
* I am not sure if my skillet is oven safe, so I baked mine in a round cake pan.
If you are comfortable with it, sometimes it’s fun to change up a recipe according to what you have available.