Philly Cheesesteak Casserole

Philly Cheesesteak Casserole
A nice steak and cheese recipe to try !
  • 1 (16 ounce) package bow tie pasta
  • 2 tablespoons vegetable oil
  • 2 onions, chopped
  • 1 1/2 pounds lean ground beef / steak
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 1/4 (10.75 ounce) cans milk
  • 1 (16 ounce) can can mushrooms
  • 1/2 teaspoon dried thyme
  • 4 cups shredded sharp Cheddar cheese, divided
  • salt and pepper to taste
  • 1 cup dry bread crumbs
  • 3 tablespoons butter or margarine, melted
Preheat the oven to 375 degrees. Bring a large pot of lightly salted water to a boil Add pasta, and
cook until al dente, about 8 minutes; drain, and set aside in a large bowl. Heat vegetable oil in
a skillet over medium heat. Saute onions until they begin to soften. Add ground beef steak , and cook, stirring, until evenly browned.
Drain off grease, and pour into the bowl with the pasta. Stir in the condensed soup, milk, mushrooms, and thyme until well blended.
Mix in 3 cups of the cheese, and season with salt and pepper. Pour the mixture into a greased 9x13 inch baking dish. In a small bowl, mix together the bread crumbs and melted butter. Mix in remaining cheese.
Sprinkle the mixture evenly over the top of the baking dish. Bake for 30 to 35 minutes in the
preheated oven, or until topping is crispy and golden. The steak and cheese casserole is ready to serve...nice ! Enjoy it !

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