Pantry Skillet Recipe

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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.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

Ingredients

  • 1 pound ground beef
  • 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

  1. 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

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