Philly Cheese Steak Casserole

Photo by Gail M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings (1½ cups each)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 1 1/2

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

  • 1/2

    lb beef boneless sirloin steak, about 3/4-inch thick

  • 1/4

    teaspoon pepper

  • 1

    medium onion, chopped (1/2 cup)

  • 1/2

    small green bell pepper, chopped (1/4 cup)

  • 3/4

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

  • 2

    tablespoons all-purpose flour

  • 1/4

    cup half-and-half

  • 2

    teaspoons Dijon mustard

  • 1/3

    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.

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