3 cups uncooked dumpling or wide egg noodles (6 oz)
1 lb beef boneless sirloin steak, about 3/4 inch thick
1/4 teaspoon pepper
2 medium onions, chopped (1 cup)
1 small green bell pepper, chopped (1/2 cup)
1 3/4 cups Progresso® beef flavored broth
1/4 cup Gold Medal® all-purpose flour
1/2 cup fat-free half-and-half
1 tablespoon Dijon mustard
3/4 cup shredded reduced-fat Cheddar cheese (3 oz)
4 slices provolone
Instructions
Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish
with cooking spray. Cook and drain noodles as directed on
package.
Meanwhile, remove fat from beef. Cut beef into 3/4-inch pieces.
Heat 12-inch nonstick skillet over medium heat. Cook beef and
pepper in skillet 2 to 3 minutes, stirring occasionally, until beef is
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; 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 40 minutes. Sprinkle with cheese and lay provolone
on top. Bake uncovered about 10 minutes longer or until cheese is
melted and casserole is bubbly.
Originally Submitted
1/16/2011
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