Philly Cheesesteak Casserole

• Meat

  • 1 lb Beef boneless sirloin steak
  • 1 3/4 cups Progresso beef flavored broth

• Produce

  • 1 Green bell pepper, chopped (1/2 cup, small
  • 2 Onions, chopped (1 cup, medium

• Condiments

  • 1 tbsp Dijon mustard

• Pasta & Grains

  • 3 cups Dumpling or wide egg noodles

• Baking & Spices

  • 1/4 cup Gold medal all-purpose flour
  • 1/4 tsp Pepper

• Dairy

  • 3/4 cup Cheddar cheese, reduced fat
  • 1/2 cup Half and half, fat free

Found on bettycrocker.com

Description

Ingredients

• 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 (from 32-oz carton)
• 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)

Directions

• 1 Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package.
• 2 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.
• 3 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.
• 4 Cover and bake 40 minutes. Sprinkle with cheese. Bake uncovered about 10 minutes longer or until cheese is melted and casserole is bubbly.

Nutrition