Philly Cheese Steak Casserole

Mimic the flavors of a favorite sandwich in a casserole featuring steak and noodles in a cheesy sauce.

Prep Time

Minutes

Total Time

1:15

Hr:Mins

Makes

servings

cups uncooked dumpling or wide egg noodles (6 oz)

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

1/4

teaspoon pepper

medium onions, chopped (1 cup)

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

tablespoon Dijon mustard

3/4

cup shredded reduced-fat Cheddar cheese (3 oz)

Heat oven to 350°F. Spray 11x7-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.

Makes 6 servings (1 1/3 cups each)

How-To

To test pasta for doneness, run a piece under cold water, then bite into it. It’s done if still slightly firm.

Spraying the baking dish with cooking spray allows the food to release easily and makes cleanup a snap.

Nutrition Information:

1 Serving (1 Serving)

Percent Daily Value*:

Exchanges:

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.