BEEF, ASPARAGUS AND MUSHROOM BAKE

BEEF, ASPARAGUS AND MUSHROOM BAKE image

Yield 6

Number Of Ingredients 12

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1 can PillsburyÂ® Reduced Fat Crescents
Â½ lb lean ground beef
Â½ small onion, diced
1 Tbsp minced garlic
8-oz package baby bella mushrooms, sliced
Â½ tsp salt
Â¼ tsp black pepper
Â¼ tsp red chili flakes
1 tsp Worcestershire sauce
10.5-oz can CampbellâsÂ® Healthy RequestÂ® Condensed Cream of Mushroom Soup
Â½ lb asparagus, ends trimmed and cut into 1-inch pieces, reserving 6 uncut spears
Â¾ cup SargentoÂ® Reduced Fat Mozzarella Shredded Cheese

Steps:

1. Preheat the oven to 350Âº F. Spray a 13x9-inch baking dish with nonstick cooking spray and set aside. 2. Unroll the crescent rolls in the bottom of the baking dish, and pinch the seams together. Prebake the crust for 8 minutes. 3. In a large skillet over medium-high heat, cook the ground beef, onions, garlic and mushrooms about 12-15 minutes until the beef is no longer pink and the mushrooms are very soft. Use a wooden spoon to break the beef up as it cooks. Drain any excess fat and return the beef to the skillet over low heat. 4. Bring a medium sauce pan of water to a boil. Blanch the asparagus pieces, and spears for 4-6 minutes, or until tender crisp. Remove with a slotted spoon and reserve in a bowl of ice water. 5. Drain the asparagus and add to the beef and mushroom mixture. Stir in the salt, black pepper, red chili flakes, Worcestershire sauce, and mushroom soup. 6. Pour the beef mixture on top of the prebaked crust, and top with the mozzarella cheese. Lay the spears in a lattice pattern on top. Bake for 15 minutes, until the cheese melts.