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Pantry Skillet Recipe

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.

This recipe is:

Quick

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Pantry Skillet Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

10 20 30

Ingredients

1 pound ground beef
XKick-up the flavor
With Johnsonville Italian Sausage.
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1 can (10-3/4 ounces) condensed tomato soup, undiluted
1-1/2 cups water
1 envelope onion 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 process 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. Stir in the 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. Yield: 6 servings.

Originally published as Pantry Skillet in Quick Cooking January/February 2001, p54