Philly Cheesesteak Casserole
Category: Casseroles - Beef
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Serves/Makes: 8
Ready in: 30-60 minutes
- 1 package (16 ounce size) bow tie pasta
- 2 tablespoons vegetable oil
- 2 onions, chopped
- 1 1/2 pound lean ground beef
- 2 cans (10.75 ounce size) condensed cream of mushroom soup
- 10 ounces milk
- 1 can (4 ounce size) sliced mushrooms
- 1/2 teaspoon dried thyme
- 3 cups shredded sharp Cheddar cheese
- salt and pepper, to taste
***Topping***
- 1 cup dry bread crumbs
- 3 tablespoons butter or margarine, melted
- 1 cup shredded sharp Cheddar cheese
Preheat the oven to 375 degrees F. Lightly grease a 9 x 13 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 the cheese and season with salt and pepper. Spread into baking dish. In a small bowl, mix together the topping ingredients. 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.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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