Published Apr 2nd
Philly Cheesesteak Casserole
Prep 20m Cook 35m Additional - Ready In 55m
Servings 10 servings Calories 648.5

The taste of this casserole is reminiscent of a good Philly cheesesteak. Even though it goes against my normal condiment rules, ketchup is a must alongside. Not exactly low in fat, but neither is it’s namesake.

Recipe Ingredients

  • 1 (16 ounce) package bow tie pasta
  • 2 tablespoons vegetable oil
  • 2 onions, chopped
  • 1 ½ pounds lean ground beef
  • 2 (10.75 ounce) cans condensed cream of mushroom soup
  • 1 (10.75 ounce) can milk
  • 1 (4 ounce) can 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 or margarine, melted
  • 1 cup shredded sharp Cheddar cheese

Cooking Directions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish. Bring a large pot of lightly salted water to a boil Add pasta, and cook until al dente, about 8 minutes; drain, and set aside in a large bowl.
  2. 2 Heat vegetable oil in a skillet over medium heat. Saute onions until they begin to soften. Add ground beef, and cook, stirring, until evenly browned. Drain off grease, and pour into the bowl with the pasta. Stir in the condensed soup, then measure the milk using the soup can. Add mushrooms, and thyme until well blended. Mix in 3 cups of the cheese, and season with salt and pepper. Spread into baking dish.
  3. 3 In a small bowl, mix together the bread crumbs and melted butter. Mix in remaining 1 cup cheese. Sprinkle the mixture evenly over the top of the baking dish.
  4. 4 Bake for 30 to 35 minutes in the preheated oven, or until topping is crispy and golden.

Nutrition Facts

  • Calories 648.5
  • Carbohydrate 49 g
  • Cholesterol 103.7 mg
  • Fat 35.3 g
  • Fiber 2.7 g
  • Protein 34.1 g
  • Saturated Fat 17 g
  • Sodium 882.2 mg
  • Sugar 6.3 g


  1. This is a very tasty, easy recipe! The only thing I changed was including sliced green bell peppers instead of the mushrooms as I didn't have any. I wanted to use some frozen, thinly sliced philly beef, which I used instead of the ground beef, but everything else was the same. This will be a - Read more ...
  2. I thought this was a wonderful recipe, although I did make adjustments for my taste. First of all I cut the recipe in half, as it is quite a bit. For my family of four we had plenty to eat the next night. I made this in my turbo cooker, which only took about 20 - Read more ...
  3. This casserole is great! A nice change from other more common casseroles. Would add more onion though.
  4. I sure get tired of the angry reviews of some people. The author of this recipe did say, "reminiscent of" the Philly sandwich. I've had many Philly cheesesteaks in my life, including from the shop that invented it in Philadelphia, and no two taste the same. Her tastes are based on the ones she has - Read more ...
  5. I was looking for a easy recipe to prepare in a hurry and found Jennifer's. I have one additional onion 1/2 of bell pepper and lots of black pepper. My kids who are picky by the way loved it. My oldest first comment was that I had to make this again.
  6. we were very disappointed in this dish. has no resemblance to philly cheesesteak. whoever came up with this recipe apparently had a philly cheesesteak sandwich. i WILL NOT recommend this to anyone
  7. As a whole this recipe was not bad. I feel to give it a "real" philly cheesesteak taste. would be to (1) use veelveta (gives it a creamier texture (2) use a lot more onion. I really like that onion taste. (3) use a lot of blackpepper to give it that "kick"
  8. This was pretty tasty! I only used 1 lb of ground beef but kept the other ingredients as is. I'd suggest a deep dish since there are ALOT of ingredients in this! The onions were great with the ground beef and didn't overpower it at all. Next time I'll probably spice it up a little - Read more ...