This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Country Potato Salad A picnic classic, this country-style potato salad has a zesty zing! »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

Posted:

| View All »

left

1 of 15

right

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."

Rate/Review | Read Reviews (1)

Prep Time:
10 Min

Cook Time:
20 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

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

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.