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Pantry Skillet

By: Susie Smith  
"An envelope of soup mix gives fast flavor to this beefy stovetop supper sent in by Susie Smith of Sauk Village, Illinois. 'I came up with this all-in-one dish by using whatever ingredients I had on hand,' she explains."

Rating: This weblink has been rated 2 times with an average star rating of 3.5 Read Reviews (1)

Rate/Review | 44 people have saved this

Prep Time:
10 Min
Cook Time:
20 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 pound ground beef
  • 1 (10.75 ounce) can condensed tomato soup, undiluted
  • 1 1/2 cups water
  • 1 (1 ounce) package dry onion and mushroom soup mix
  • 1/2 pound fresh mushrooms, sliced
  • 1 1/2 cups frozen cut green beans
  • 3 medium carrots, grated
  • 1 cup cooked rice
  • 2 slices processed American cheese, cut into strips

Directions

  1. In a large skillet over medium heat, cook beef until no longer pink; drain. Stir in the soup, water and soup mix; mix well. Stir in mushrooms, beans, carrots and rice. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until beans are tender. Top with cheese; cover and let stand until cheese is melted.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 6, 2007 by LemonHeadBaby 
This recipe is an easy, hearty meal. I pretty much followed the recipe, except I didn't add... MORE

 
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