Philly Cheese Steak Casserole
Description
This is a delicious, simple, quick dinner to make on those busy weeknight when time is precious. Even the kids will love it.
Ingredients
1/2 lb. medium size shell pasta (or elbow macaroni)
32 oz. beef stock
32 oz. water
2 T. butter
2 garlic cloves
1 lb. ground beef
8 oz. cream cheese
1 green bell pepper, diced (or any desired color)
1/2 yellow onion, diced
1/2 c. reserved cooking water from pasta
1 c. shredded mozzarella cheese
sliced provolone cheese
Directions
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Preheat oven to 350 degrees.
Combine beef stock with the water; cook shells in the boiling liquid according to package directions. Drain; reserving 1/2 c. cooking liquid.
In a large, oven-proof skillet, melt butter; cook garlic cloves for 30 seconds; add bell pepper and onion; cook until tender, about 5 minutes. Add in ground beef; cook until cooked through. Discard any excess grease. Season with salt and pepper; stir in cream cheese until melted. Stir in the pasta, the reserved cooking liquid from the pasta and mozzarella cheese. Top with provolone cheese, if using an oven-proof skillet.
If not using an oven-proof skillet, transfer mixture to a 9 x 13 inch baking dish that has been sprayed with cooking spray; top with provolone cheese.
Bake for 20 - 25 minutes or until provolone cheese is completely melted.
6 servings.