Monday, September 19, 2011

Philly Cheese Steak Casserole

1/2 box short cut pasta (ziti, spirals, etc)
1 pound boneless steak
MDP's Seasoning
2 medium onions
2 bell peppers
1 cup sliced mushrooms
1 can cream of mushroom soup
1/2 cup milk
Worcestershire sauce
2 tablespoons whole-grain mustard
1 1/2 cup cheddar cheese (divided into 1 cup and 1/2 cup)
1/2 cup parmesan cheese
1/2 cup breadcrumbs
Prepare pasta according to package directions and set aside. Heat broiler to low.

Meanwhile, remove fat from beef. Cut beef into thin slices and sprinkle with MDP's Seasoning . Heat nonstick skillet over medium heat. Cook beef in skillet 2 to 3 minutes, stirring occasionally, until beef is brown. Stir in onions, mushrooms and bell pepper. Cook until vegetables softened, stirring occasionally.
In medium bowl, beat soup, milk, dash of Worcestershire, and mustard. Pour into beef and vegetables, and add salt and pepper if necessary. Add 1 cup cheddar and stir to combine.

Add meat and veggies to pasta and stire well. Spray a baking dish with cooking spray and pour mixture in evenly. Mix remaining 1/2 cup cheddar, parmesan, and breadcrumbs and pour over the top of the casserole. Broil about 10 minutes to crisp.

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