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Philadelphia Freedom This Is A Great Cheese Steak Casserole!

Ingredients

(6 oz) wide egg noodles

1-1/2 lb. beef, boneless sirloin steak, about 3/4 inch thick

1/2 teaspoon McCormick’s pepper

2 medium onions, chopped

2 garlic cloves, minced or finely chopped

1 green bell pepper, chopped

1 (14 oz.) can fat-free and sodium reduced beef broth

1/4 cup Gold Medal all-purpose flour

Note: The recipe calls for 1/4 cup but I find a couple of Tablespoons do the trick.

1/2 cup half-and-half, fat-free or regular

1 Tablespoon Dijon mustard

1 cup Sargento cheddar cheese, reduced-fat or regular, shredded

Instructions

Heat oven to 350 degrees F.

Spray an 11 x 7 inch (2 quart) glass baking dish with cooking spray.

Cook and drain noodles as directed on package.

Meanwhile, remove any fat from beef.

Cut beef into 3/4 inch pieces.

Heat a 12 inch nonstick skillet over medium heat.

Cook beef and pepper in skillet 3-4 minutes, stirring occasionally, until beef is lightly 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 and 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 for 40 minutes.

Sprinkle with cheese.

Bake uncovered about 10 minutes longer or until cheese is melted and casserole is bubbly.

Source :  allrecipes.com