Velveeta Shepherds Pie Casserole Recipes

Steps:

• Heat oven to 375°F.
• Brown meat in medium ovenproof skillet; drain. Return meat to skillet; stir in frozen vegetables and gravy.
• Combine potatoes and VELVEETA; spread over meat mixture.
• Bake 20 to 25 min. or until heated through.

Steps:

• HEAT oven to 425ºF. BROWN meat in large skillet; drain. Return meat to skillet; stir in water. Add Vegetables and Seasoning Mix; stir. Bring to boil; cook 1 min. Reduce heat to medium-low; simmer 5 min., stirring frequently. Stir in corn. Spoon into 2-qt. casserole sprayed with cooking spray; cover with Cheese Sauce. MICROWAVE Mashed Potatoes, milk and butter in microwaveable bowl on HIGH 3 min.; stir. Spoon over cheese sauce. BAKE 18 to 20 min. or until filling is heated through and topping is golden brown. Kraft Kitchens Tips Serving Suggestion Serve with a mixed green salad and your favorite fresh fruit to round out the meal. Substitute Prepare using ground turkey breast, or 1 lb. boneless skinless chicken breasts, cut into 1-inch pieces.

Steps:

• In a large skillet, brown beef, onion and garlic in 2 tablespoons of oil. Add the mushrooms. Cook and stir for 3 minutes; drain. Place the tomato paste in a bowl. Gradually whisk in broth until smooth. Stir in horseradish, mustard, 1 teaspoon salt and pepper. Add to meat mixture. Pour into a greased 11x7-in. baking pan; set aside. , In the same skillet, saute the peppers in remaining oil until tender, about 3 minutes. Drain and spoon over meat mixture. Cook potatoes in boiling salted water until tender; drain. Mash with milk, cheese and remaining salt. Beat egg whites until stiff peaks form; gently fold into potatoes. Spoon over pepper layer. Bake, uncovered, at 425° for 15 minutes. Reduce heat to 350°; bake 20 minutes longer or until meat layer is bubbly.

Steps:

• Heat oven to 375°F.
• Brown meat in large skillet on medium heat; drain. Return meat to skillet. Add onions; cook 2 to 3 min. until crisp-tender, stirring occasionally. Add next 3 ingredients; mix well. Spoon into 13x9-inch baking dish.
• Melt butter in small saucepan on low heat. Add flour; whisk until blended. Cook 2 min. or until hot and bubbly, stirring constantly. Gradually stir in water; cook and stir on medium heat until mixture boils and thickens. Simmer on low heat 5 min., stirring occasionally. Pour over meat mixture.
• Unroll crescent dough; separate into 4 rectangles. Firmly press perforations and seams together to seal. Place over meat mixture; seal edges to rim of dish with fork.
• Bake 20 to 25 min. or until meat mixture is heated through and crust is golden brown.

Steps:

• Heat oven to 425ºF
• Cook chicken in large nonstick skillet on medium heat until lightly browned, stirring frequently. Add 1-1/4 cups milk, Vegetables and Seasoning Mix; stir. Bring to boil; cook 1 min. Simmer on medium-low heat 5 min., stirring frequently. Stir in corn. Spoon into 2-qt. casserole sprayed with cooking spray; cover with Cheese Sauce.
• Add remaining milk to Biscuit Mix; stir just until blended. Spoon over cheese sauce.
• Bake 16 to 18 min. or until filling is heated through and topping is golden brown.