Beef Pot Pie Casserole

• Meat

  • 1 1/2 lb Beef, lean

• Produce

  • 12 oz Peas and carrots, frozen
  • 2 cup Potatoes, Frozen

• Canned Goods

  • 2 can French onion condensed soup

• Baking & Spices

  • 1 1/2 tbsp Cornstarch

• Liquids

  • 1 tbsp Water

Found on cincyshopper.com

Description

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

Directions

• 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.