Philly Cheese Steak Casserole

By srumbel

Since I can’t have Chuck E. Cheese’s Philly Cheese Steak pizza every day, I made this Philly Cheese Steak Casserole! It’s got all the delicious flavor of the pizza but loaded into a casserole. This casserole could not be easier, and you start by cooking the noodles in beef stock so that adds a ton of flavor to it right off the bat. You throw some cream cheese in with the ground beef and melt some provalone on top and you get the most dreamy melty delicious casserole. Its the type of casserole that you want to put in a big bowl and curl up in your jammies on the couch and watch a movie. No? Just me?
from wineandglue.com

Ingredients

• 1/2 pound small shells
• 32 ounces beef stock + 32 ounces water
• 2 TBSPs butter
• 2 garlic cloves
• 1 pound hamburger meat
• 8 ounces cream cheese
• 1 green pepper, diced
• 1/2 yellow onion, diced
• 1 cup shredded mozzarella
• sliced provolone

Preparation

Step 1

Preheat your oven to 350 degrees. Spray a 9 by 13 inch baking dish with cooking spray and set aside.
Combine the beef stock with 32 ounces of water and cook the shells in it according to package directions.
Melt the butter, cook the garlic clove for thirty seconds, then add the bell pepper and onion and cook until tender, about 5 minutes.
Add in the ground beef, season with salt and pepper, and cook until cooked through.
Combine the meat and vegetables with the drained noodles and mozzarella and pour into the prepared baking dish.
Top with sliced provolone and bake for 20 to 25 minutes or until the provolone is completely melted.