Philly Cheesesteak Casserole

SUBMITTED BY: DOUGHCHICK

"The taste of this casserole is reminiscent of a good Philly cheesesteak. Even though it goes against my normal condiment rules, ketchup is a must alongside. Not exactly low in fat, but neither is it's namesake."

PREP TIME	20 Min
COOK TIME	35 Min
READY IN	55 Min

SERVINGS & SCALING

Original recipe yield: 10 servings

USMETRIC

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INGREDIENTS

1 (16 ounce) package bow tie pasta
2 tablespoons vegetable oil
2 onions, chopped
1 1/2 pounds lean ground beef
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (10.75 ounce) can milk
1 (4 ounce) can sliced mushrooms
1/2 teaspoon dried thyme
3 cups shredded sharp Cheddar cheese
salt and pepper to taste
1 cup dry bread crumbs
3 tablespoons butter or margarine, melted
1 cup shredded sharp Cheddar cheese

READ REVIEWS (20)

DIRECTIONS

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish. 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, and cook, stirring, until evenly browned. Drain off grease, and pour into the bowl with the pasta. Stir in the condensed soup, then measure the milk using the soup can. Add mushrooms, and thyme until well blended. Mix in 3 cups of the cheese, and season with salt and pepper. Spread into baking dish.
In a small bowl, mix together the bread crumbs and melted butter. Mix in remaining 1 cup 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.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jan. 22, 2005 by femcon

I sure get tired of the angry reviews of some people. The author of this recipe did say, "reminiscent of" the Philly sandwich. I've had many Philly cheesesteaks in my life, including from the shop that invented it in Philadelphia, and no two taste the same. Her tastes are based on the ones she has consumed.

10 users found this review helpful

Reviewed on Oct. 30, 2002 by Verna

This was pretty tasty! I only used 1 lb of ground beef but kept the other ingredients as is. I'd suggest a deep dish since there are ALOT of ingredients in this! The onions were great with the ground beef and didn't overpower it at all. Next time I'll probably spice it up a little more. Thanks Jennifer for posting this yummy recipe!!!!

7 users found this review helpful

Reviewed on Oct. 4, 2005 by VLGRIFFITH1

I thought this was a wonderful recipe, although I did make adjustments for my taste. First of all I cut the recipe in half, as it is quite a bit. For my family of four we had plenty to eat the next night. I made this in my turbo cooker, which only took about 20 minutes. Even though I cute the recipe in half I still used one can of milk. I added 1 cup sour cream and garden fresh green papers, because let's face it what is a cheese steak without pappers. I also used 4 ounces of velveeta cheese instead of cheddar, since I had the velveeta on hand. I just thought it turned out better than expected. Definitely a keeper in our home. Thanks!

6 users found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 10

Amount Per Serving

Calories: 659

Total Fat: 36.3g
Cholesterol: 104mg
Sodium: 938mg
Total Carbs: 49.5g
Dietary Fiber: 2.7g
Protein: 34g

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