Here's a great idea for leftover beef and veggies...mix them with a creamy mushroom gravy and tuck them into a flaky, refrigerated pie crust. Easy never tasted so good!
cost per recipe: $9.65
The price is determined by the national average.
cups diced cooked potato
package (about 10 ounces) frozen mixed vegetables (carrots, green beans, corn, peas), thawed (about 2 cups)
cups cooked beef cubes
can (10 1/2 ounces) Campbell's® Condensed Golden Mushroom Soup
teaspoon Worcestershire sauce
teaspoon dried thyme, crushed
unbaked (1/2 of a 15-ounce package) refrigerated pie crust (1 crust), at room temperature
Heat the oven to 400°F.
Place the potatoes, vegetables and beef in a 9-inch deep-dish pie plate.
Stir the soup, water, Worcestershire and thyme in a medium bowl. Pour the soup mixture over the beef mixture. Gently place the pie crust over the beef mixture and crimp the edges to seal. Cut slits in the crust with a knife.
Bake for 35 minutes or until the beef mixture is hot and bubbling and the crust is golden brown.