I have to tell you, the first time I made this Philly Cheesesteak Casserole, I wasn’t sure how it would turn out. But as soon as I pulled it out of the oven and caught that cheesy, savory aroma, I knew I had struck gold.
This recipe is hearty, comforting, and packed with all the familiar flavors of a classic Philly cheesesteak, but in the form of an easy-to-make casserole. It’s quickly become a family favorite at our dinner table, and I’m so excited to share it with you!
Ingredients
- 16 ounces of bow-tie pasta
- 2 tablespoons vegetable oil
- 2 onions, chopped
- 1 ½ pounds lean ground beef
- 2 cans (10.75 ounces each) condensed cream of mushroom soup
- 1 can (10.75 ounces) of milk
- 1 can (4 ounces) sliced mushrooms
- ½ teaspoon dried thyme
- 3 cups shredded sharp cheddar cheese
- Salt and pepper to taste
- 1 cup dry bread crumbs
- 3 tablespoons butter, melted
- 1 cup shredded sharp cheddar cheese (for topping)
Note: This recipe yields about 10 generous servings, perfect for feeding a crowd or enjoying leftovers.
Variations
If you’re looking to tweak the recipe to suit specific dietary needs or preferences, here are a few options to consider:
- Dairy-Free: Use a plant-based cream soup and dairy-free shredded cheese.
- Low-Carb: Swap out the pasta for cooked riced cauliflower or zucchini noodles.
- Protein Twist: Substitute ground beef with thinly sliced steak or ground turkey for a different flavor twist.
- Vegetable Boost: Add sautéed bell peppers, fresh spinach, or even chopped broccoli for extra nutrients and texture.
- Gluten-Free: Choose gluten-free pasta and breadcrumbs to make this casserole suitable for those avoiding gluten.
Cooking Time
- Prep Time: 20 minutes
- Cooking Time: 35 minutes
- Total Time: 55 minutes
Equipment You Need
- Large pot: For boiling the pasta.
- Skillet: To sauté the onions and cook the ground beef.
- 9×13-inch baking dish: To bake the casserole.
- Mixing bowl: For combining the cooked pasta and other ingredients.
- Small bowl: For preparing the breadcrumb topping.
- Oven: Preheating is key for a perfectly golden crust.
How to Make Philly Cheesesteak Casserole?
This recipe comes together easily in a few simple steps, and each one builds on the flavors of a classic Philly cheesesteak.
Step 1: Prepare the Pasta
Start by preheating your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. Bring a large pot of salted water to a boil, and cook the pasta until just al dente. This usually takes about 8 minutes. Drain the pasta and set it aside in a large mixing bowl.
Step 2: Cook the Beef and Onions
Heat the vegetable oil in a skillet over medium heat. Sauté the chopped onions until soft and fragrant, which should take about 5 minutes. Add the ground beef and cook, breaking it up with a spoon or spatula, until it’s browned evenly. Drain off any excess grease, then transfer the beef-onion mixture to the bowl with the pasta.
Step 3: Mix the Casserole Base
To the pasta and beef mixture, add your condensed cream of mushroom soup, milk (measured using one of the empty soup cans), sliced mushrooms, and dried thyme. Stir everything together until well combined. Don’t forget to season with salt and pepper to suit your taste. Finally, fold in 3 cups of the shredded cheddar cheese, reserving the rest for the topping.
Step 4: Assemble and Top
Spoon the mixture evenly into your prepared baking dish. For the topping, combine the dry bread crumbs, melted butter, and remaining shredded cheddar cheese in a small bowl. Sprinkle this cheesy breadcrumb mix evenly over the casserole.
Step 5: Bake
Place the dish in your preheated oven and bake for 30-35 minutes. The casserole is done when the topping is golden brown and crispy. Remove it from the oven and allow it to sit for a few minutes before serving.
Credit: thecountrycook.net
Why You’ll Love This Recipe?
Whether you’re a seasoned cook or a beginner, here’s why this casserole is worth making again and again!
- Quick and easy to prepare for busy weeknights.
- Family-friendly, with familiar flavors everyone will enjoy.
- Versatile enough to customize ingredients.
- Perfect comfort food that doubles as leftovers.
How to Serve Philly Cheesesteak Casserole?
Serving this casserole is as simple as scooping it out into bowls or plates, but you can elevate it with a few thoughtful touches. Garnish each portion with a little extra shredded cheese or a sprinkle of chopped parsley for a pop of color. Pair the casserole with a side salad, garlic bread, or even roasted veggies to round out the meal. And don’t forget to pop a bottle of your favorite red wine or serve with classic sweet tea for a complete dining experience.
Nutritional Information
Here’s a quick glance at the nutritional breakdown per serving (approximately):
- Calories: 649
- Protein: 34g
- Carbohydrates: 49g
- Fat: 35g
Make Ahead and Storage
If you’re planning ahead, this casserole holds up wonderfully for later use. You can assemble the dish up to the point of baking and store it in the fridge for up to 24 hours before cooking. When you’re ready to serve, bake it straight from the refrigerator, adding 5-10 extra minutes to the bake time.
For leftovers, store them in an airtight container in the refrigerator for up to 3-4 days. To freeze, transfer portions into freezer-safe containers and freeze for up to 3 months. When reheating, thaw overnight in the fridge and warm it in the oven at 350°F until heated through.
Tips for Making the Recipe
After trying this recipe a few times, I’ve picked up some handy tips to make it even better!
- Always undercook the pasta slightly, as it will finish cooking in the oven.
- Use fresh mushrooms instead of canned for a more vibrant texture and flavor.
- Don’t skimp on the cheese! A mix of cheddar and provolone works beautifully.
- If the topping looks like it’s browning too quickly, cover the dish loosely with foil halfway through baking.
- This dish pairs beautifully with a little bit of hot sauce on top if you like a spicy kick!
I hope you enjoy making this Philly Cheesesteak Casserole as much as I do. It’s a delicious, crowd-pleasing dish that’s perfect for any occasion. Happy cooking!
Philly Cheesesteak Casserole Recipe
Ingredients
- 16 ounces of bow-tie pasta
- 2 tablespoons vegetable oil
- 2 onions chopped
- 1 ½ pounds lean ground beef
- 2 cans 10.75 ounces each condensed cream of mushroom soup
- 1 can 10.75 ounces of milk
- 1 can 4 ounces sliced mushrooms
- ½ teaspoon dried thyme
- 3 cups shredded sharp cheddar cheese
- Salt and pepper to taste
- 1 cup dry bread crumbs
- 3 tablespoons butter melted
- 1 cup shredded sharp cheddar cheese for topping
Instructions
- Start by preheating your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. Bring a large pot of salted water to a boil, and cook the pasta until just al dente. This usually takes about 8 minutes. Drain the pasta and set it aside in a large mixing bowl.
- Heat the vegetable oil in a skillet over medium heat. Sauté the chopped onions until soft and fragrant, which should take about 5 minutes. Add the ground beef and cook, breaking it up with a spoon or spatula, until it’s browned evenly. Drain off any excess grease, then transfer the beef-onion mixture to the bowl with the pasta.
- To the pasta and beef mixture, add your condensed cream of mushroom soup, milk (measured using one of the empty soup cans), sliced mushrooms, and dried thyme. Stir everything together until well combined. Don’t forget to season with salt and pepper to suit your taste. Finally, fold in 3 cups of the shredded cheddar cheese, reserving the rest for the topping.
- Spoon the mixture evenly into your prepared baking dish. For the topping, combine the dry bread crumbs, melted butter, and remaining shredded cheddar cheese in a small bowl. Sprinkle this cheesy breadcrumb mix evenly over the casserole.
- Place the dish in your preheated oven and bake for 30-35 minutes. The casserole is done when the topping is golden brown and crispy. Remove it from the oven and allow it to sit for a few minutes before serving.
Notes
- Always undercook the pasta slightly, as it will finish cooking in the oven.
- Use fresh mushrooms instead of canned for a more vibrant texture and flavor.
- Don’t skimp on the cheese! A mix of cheddar and provolone works beautifully.
- If the topping looks like it’s browning too quickly, cover the dish loosely with foil halfway through baking.
- This dish pairs beautifully with a little bit of hot sauce on top if you like a spicy kick!
