Philly Cheese Steak Casserole

Philly Cheese Steak Casserole

Photo by moddie2bert


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • cups uncooked wide egg noodles, cook as directed on pkg + drain

  • ½

    lb beef boneless sirloin steak, about ¾-inch thick

  • ¼

    teaspoon pepper

  • 1

    medium onion, chopped (½ cup)

  • ½

    small green bell pepper, chopped (¼ cup)

  • ¾

    cups Progresso beef flavored broth (from 32-oz carton)

  • 2

    tablespoons all-purpose flour

  • ¼

    cup half-and-half

  • 2

    teaspoons Dijon mustard

  • cup shredded Cheddar cheese

Directions

Heat oven to 350°F. Spray an 8-inch square glass baking dish with cooking spray. Remove fat from beef. Cut beef into ¾-inch pieces. Heat a 10-inch nonstick skillet over medium heat. Cook beef and pepper in skillet 2 to 3 minutes, stirring occasionally, until beef is brown. Stir in onions and bell pepper. Cook 2 minutes, stirring occasionally. Spoon into baking dish. In medium bowl, beat broth and flour with wire whisk until smooth. Add to skillet; heat to boiling. Cook, stirring constantly, until mixture thickens; remove from heat. Stir in half-and-half and mustard. Spoon over beef mixture. Stir in cooked noodles. Cover and bake 40 minutes. Sprinkle with cheese. Bake uncovered about 5 minutes longer or until cheese is melted and casserole is bubbly.


Nutrition

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