Eightyrecipes
Philly Cheesesteak Casserole
Ground beef, peppers, onion and egg noodles in a creamy sauce, baked under melted provolone and mozzarella.
Ingredients
- 12 ounces egg noodles
- 1 1/2 pounds ground beef
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 3 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 can cream of mushroom soup 10.5 ounces
- 1 cup beef broth
- 4 ounces cream cheese softened
- 1/2 cup sour cream
- 2 cups shredded provolone cheese divided
- 1 cup shredded mozzarella cheese
Instructions
- Heat the oven to 375°F (190°C) and grease a 9x13-inch baking dish.
- Cook the egg noodles following the packet until just tender. Drain and set aside.
- Warm the olive oil in a large skillet over medium heat. Brown the beef, breaking it up, then drain off excess grease.
- Add the onion and both bell peppers and cook for 5 to 6 minutes, until soft.
- Stir in the garlic, salt, pepper, Worcestershire sauce and Italian seasoning. Cook for 1 minute.
- Turn the heat to low. Stir in the soup, beef broth, cream cheese and sour cream until smooth and creamy.
- Add the cooked noodles and stir until evenly coated.
- Stir in 1 cup of the provolone, then transfer everything to the baking dish.
- Top with the remaining provolone and the mozzarella.
- Bake for 20 to 25 minutes, until hot with melted, bubbling cheese.
- Rest for 5 minutes before serving.
Notes
Nutrition values are an estimate. Cook the noodles only until just tender, as they soften further in the oven. Drain the beef well. Soften the cream cheese so it melts smoothly, and keep the heat low once the dairy goes in. Refrigerate leftovers for 3 to 4 days.
Nutrition
Nutrition is an estimate, calculated automatically.
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