Philly Cheese Steak Casserole
(from shoot3rs’s recipe box)
Prep time: 25 minutes
Cook time: 60 minutes
Serves 6 people
Ingredients
- 3 cups uncooked dumpling or wide egg noodles (6 oz)
- 1 lb beef boneless sirloin steak, about 3/4 inch thick
- 1/4 teaspoon pepper
- 2 medium onions, chopped (1 cup)
- 1 small green bell pepper, chopped (1/2 cup)
- 1 3/4 cups Progresso® beef flavored broth (from 32-oz carton)
- 1/4 cup Gold Medal® all-purpose flour
- 1/2 cup fat-free half-and-half
- 1 tablespoon Dijon mustard
- 3/4 cup shredded reduced-fat Cheddar cheese (3 oz)
Directions
-
Heat oven to 350°F. Spray 11×7-inch (2-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package.
-
Meanwhile, remove fat from beef. Cut beef into 3/4-inch pieces. Heat 12-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 10 minutes longer or until cheese is melted and casserole is bubbly.