PHILLY CHEESE STEAK CASSEROLE
Ingredients
- 1/2 pound small shells
- 32 ounces beef stock + 32 ounces water
- 2 TBSPs butter
- 2 garlic cloves
- 1 pound hamburger meat
- 8 ounces cream cheese
- 1 green pepper diced
- 1/2 yellow onion diced
- 1/2 cup reserved cooking liquid from noodles
- 1 cup shredded mozzarella
- sliced provolone
Instructions
- Preheat your oven to 350 degrees.
- Combine the beef stock with 32 ounces of water and cook the shells in it according to package directions. Reserve 1/2 cup of the stock before draining the noodles.
- Melt the butter, cook the garlic clove for thirty seconds, then add the bell pepper and onion and cook until tender, about 5 minutes.
- Add in the ground beef, season with salt and pepper, and cook until cooked through. Stir in the cream cheese until melted.
- Stir in the reserved cooking liquid from the noodles, the noodles, and the shredded mozzarella. If your skillet is oven proof, top with sliced provolone.
- If your skillet is oven proof, top with sliced provolone and bake. Otherwise transfer to a 9 by 13 inch baking dish sprayed with cooking spray and top with provolone. Bake for 20 to 25 minutes or until the provolone is completely melted.