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Beef Pot Pie Casserole

Ingredients

  • 1 1/2 lb lean Beef I used stir fry meat
  • 12 oz Frozen Peas and Carrots thawed
  • 2 cup Frozen Diced Potatoes thawed (like Hash Browns or Potatoes OBrien)
  • 2 can French Onion Condensed Soup
  • 2 cans Refrigerated Crescent Rolls.
  • Salt and Pepper to taste.
  • 1 1/2 tbsp Cornstarch
  • 1 tbsp Water

Instructions

  • Preheat oven to 350.
  • Grease a 11×13" baking dish.
  • Unroll 1 can of crescent rolls and pinch perforations to seal into a sheet. Press into bottom and up sides of prepared disk. Don’t worry if sides do not go all the way up.
  • Bake for 20 minutes or until crust is light brown.
  • Allow to cool.
  • Dice beef into 1/2" cubes.
  • Heat a large skillet over medium heat. Add 1 tbsp oil and sautee beef until brown on all sides.
  • Add soup, potatoes, peas and carrots.
  • Stir and cook over medium heat until ingredients are heated theough (about 15 minutes).
  • In a small bowl whisk together cornstarch and water intil blended and smooth.
  • Add cornstarch slurry to skillet and mix well.
  • Allow to simmer for 2-3 minutes to thicken. Remove from heat.
  • Pour beef mixture over baked crust and spread evenly.
  • Unroll other can of crescent rolls and pinch perforations to seal into a sheet. Place over top of beef mixture and press into sides of dish.
  • Bake for 25 minutes or until top is golden brown.