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Cheesy Beef Skillet Dinner https://www.metro.ca/userfiles/image/recipes/boeuf-fromage-a-la-poele-10352.jpg PT10M PT30M PT40M
Heat oil in a large, nonstick skillet set over medium-high heat.Crumble in ground beef; season with steak spice.Cook, breaking up into small pieces, for 5 to 7 minutes or until browned.Add onion, green pepper and mushrooms.Cook, stirring occasionally, for 5 to 7 minutes or until vegetables are tender-crisp.Stir in tomatoes, soup and mustard.Reduce heat to medium-low.Simmer for 5 minutes or until slightly thickened.Stir in cooked macaroni and 1 cup (250 mL) cheese until well combined.Sprinkle the top with remaining cheese and green onion.Cover and remove from heat.Recipe Tips Bump up the fibre in this recipe and stir in cooked whole grain macaroni
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1 Tbsp. (15 mL) canola oil 1 lb (454 g) lean ground beef 1 Tbsp. (15 mL) steak spice 1 onion, chopped 1 green pepper, chopped 2 cups (500 mL) button mushrooms, sliced 796 mL Tomato, diced 284 mL Campbell's condensed low fat cream of mushroom soup 1 Tbsp. (15 mL) Dijon mustard 2 cups (500 mL) macaroni, cooked to al dente and drained 3 cups (750 mL) aged cheddar cheese, shredded and divided 1/4 cup (60 mL) green onion, chopped
Cheesy Beef Skillet Dinner

Cheesy Beef Skillet Dinner

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6
portions
0:10
Preparation
0:30
COOKING
0:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 Tbsp.
    (15 mL)
    canola oil
  • 1 lb
    (454 g)
    lean ground beef
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    454 g


    MARC ANGELO BEEF STEAK TIPS OR CHICKEN BREAST TIPS

    MARC ANGELO BEEF STEAK TIPS OR CHICKEN BREAST TIPS

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    THE KEG PRIME RIB BEEF BURGERS

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    FROZEN, 852 g - 1.02 kg SELECTED VARIETIES


  • 1 Tbsp.
    (15 mL)
    steak spice
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    CLUB HOUSE TASTY SEASONING

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    1 un. WHILE QUANTITIES LAST


  • 1
    onion, chopped
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    CARROTS

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    2 lb PRODUCT OF ONTARiO, CANADA No. 1 GRAD YELLOW ONIONS 2 lb PRODUCT OF ONTARIO, CANADA NO. 1 GRADE


  • 1
    green pepper, chopped
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    RED, YELLOW OR ORANGE SWEET PEPPERS

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  • 2 cups
    (500 mL)
    button mushrooms, sliced
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  • 796 mL
    Tomato, diced
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    PRODUCT OF MEXICO 4.39/kg


  • 284 mL
    Campbell's condensed low fat cream of mushroom soup
  • 1 Tbsp.
    (15 mL)
    Dijon mustard
  • 2 cups
    (500 mL)
    macaroni, cooked to al dente and drained
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    SCOTTI ARBORIO RICE OR MOLISANA LASAGNA NOODLES

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    IRRESISTIBLES FRESH STUFFED TORTELLINI OR RAVIOLI PASTA

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  • 3 cups
    (750 mL)
    aged cheddar cheese, shredded and divided
  • 1/4 cup
    (60 mL)
    green onion, chopped
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    2 lb PRODUCT OF ONTARiO, CANADA No. 1 GRAD YELLOW ONIONS 2 lb PRODUCT OF ONTARIO, CANADA NO. 1 GRADE


Imprimer ma sélection

Preparation

Heat oil in a large, nonstick skillet set over medium-high heat.

Crumble in ground beef; season with steak spice.

Cook, breaking up into small pieces, for 5 to 7 minutes or until browned.

Add onion, green pepper and mushrooms.

Cook, stirring occasionally, for 5 to 7 minutes or until vegetables are tender-crisp.

Stir in tomatoes, soup and mustard.

Reduce heat to medium-low.

Simmer for 5 minutes or until slightly thickened.

Stir in cooked macaroni and 1 cup (250 mL) cheese until well combined.

Sprinkle the top with remaining cheese and green onion.

Cover and remove from heat.

Recipe Tips Bump up the fibre in this recipe and stir in cooked whole grain macaroni

Source : Campbell

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