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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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. 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.
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