Beef Pot Pie Casserole
Since this Beef Pot Pie Casserole uses store bought Crescent Rolls and frozen veggies, it is a super simple family friendly dinner idea. You will find it loaded up with beef, potatoes, peas, carrots, and a buttery crust.
Servings: 6
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.
Nutrition
Calories: 283kcal | Carbohydrates: 24g | Protein: 28g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 70mg | Sodium: 210mg | Potassium: 702mg | Fiber: 3g | Sugar: 1g | Vitamin A: 5385IU | Vitamin C: 12mg | Calcium: 33mg | Iron: 4mg