Monday, March 15, 2010

Philly Cheesesteak Casserole

Want to try something different? Philly cheesesteak casserole. I have made this a couple times, and have had a few friends try the recipe out as well. It seems to be  winner...and very versatile! You can easily substitute what you have in your pantry and add even more ingredients if you' d like



1 (16 ounce) package spiral pasta or whatever kind you like
2 tablespoons vegetable oil
2 onions, chopped
1 1/2 pounds lean ground beef, or thinly sliced steak
1 (10.75 ounce) can condensed cream of mushroom soup
1 1/4 (10.75 ounce) cans milk
1 (16 ounce) 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. Sauté 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, 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.

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