Recipe by Tmisen2980
I searched the site and saw several recipes that were sort of like this but not exactly so here goes! This takes a little time to put together but is well worth it. I use only fresh carrots and potatoes so I can't tell you if frozen would change the texture or taste. Also, this makes ALOT but then again, I have some big eaters in my family so it works great for us.
- 2 lbs ground beef
- 1⁄2 cup chopped onion
- 1 (10 ounce) package frozen peas
- 3 -4 fresh carrots, cleaned and sliced
- 2 -3 potatoes, peeled and cut into bite size pieces
- 16 ounces Velveeta cheese, cut up (or more if you like lots of cheese)
- 4 tablespoons butter or 4 tablespoons margarine
- 4 tablespoons flour
- 1 teaspoon salt
- 1 cup milk (or more depending on how thick you want the "sauce") or 1 cup water (or more depending on how thick you want the "sauce")
- 1 (8 count) can refrigerated crescent dinner rolls
Directions See How It's Made
- Place sliced carrots and cut up potatoes in a microwave safe bowl and cover with water.
- Cover the bowl with a wet paper towel and microwave until crisp tender not soggy.
- When done drain water and set aside until needed in the recipe.
- While vegetables are cooking in the microwave, brown meat in a large skillet, drain.
- Add onion and cook until tender, stirring occasionally.
- Add all vegetables and cut up cheese.
- Mix well.
- Spoon into a greased 9 x 13 baking dish.
- Melt butter in a small saucepan on low heat.
- Add flour and salt, stir with a wire wisk until well blended.
- Cook 2 minutes or until bubbly, stirring occasionally.
- Gradually add milk or water, stirring until well blended.
- Cook on medium heat until mixture boils and thickens, stirring constantly.
- Reduce heat to low and simmer 3 to 5 minutes.
- Pour over meat mixture. This will thicken the casserole so that is why you may want a little more than 1 cup if you don't like a thick sauce.
- Separate dough into 4 rectangles and press perforations together to seal.
- Place over meat mixture.
- Bake at 350º for 20 to 25 minutes or until golden brown.
- **NOTE-I ALWAYS season my meat with salt, pepper and garlic when cooking.
- I know that seasoned cooks know this but novice ones may not realize what a difference it makes even if the recipe does not "call for it to be done".