Cheesesteak Casserole

So living in South Jersey the Cheesesteak is one of our major food groups.  It really is.  We are fussy about them and we love them.  I wanted to take that idea, that taste, and put it into a casserole.  This turned out really delicious and is a quick/easy dinner (something I require in a casserole!). Everyone ate their share and fought over the left overs – that’s what we want in a dinner right?

CheeseSteak Casserole

Cheesesteak Casserole is definitely going on our family’s meal planning rotation.  It wasn’t hard to make and it has great flavor (and cheaper than ordering out to get cheesesteaks!) I love it when I have a plan for dinner – and having Cheesesteak Casserole for dinner is a must in our house. We just loved it. I hate hearing “oh no not that again” and thankfully my family enjoyed this as much as I did (which makes my life SO MUCH EASIER!).

If you don’t live on the East Coast with available amazing Cheesesteaks, you can pretend you are there when you’re eating this! I love a dinner that transports me, especially when I’m stuck inside during the winter.


Have you guessed how much I love Cheesesteak Casserole yet? I know I know – I’m repeating, but you guys have to try it out – Tell me what you think! I bet you repeat how much you love it too!

Looking for more easy dinner (but amazing flavor) inspiration? Make sure you check out:

Stuffed Pepper Explosion Casserole

Stuffed Pepper Explosion Casserole | Who Needs A Cape?

Beefy Sour Cream Noodle Casserole

Beefy Sour Cream Noodle Casserole | Who Needs A Cape?

King Ranch Chicken Casserole

King Ranch Chicken Casserole | Who Needs A Cape?

 

Cheesesteak Casserole

Cheesesteak Casserole

Ingredients

  • 1 1/2 pounds ground beef
  • 1/2 - 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp italian seasoning
  • 2 green pepper chopped
  • 2 onions chopped
  • 12 ounces Velveeta
  • 1 pound of macaroni

Instructions

  1. Preheat oven to 350
  2. Season ground beef with pepper, italian seasoning and garlic powder and brown beef, drain fat off when cooked
  3. Saute peppers and onions together until cooked
  4. While pepper and onions are sauteing cook the 1 pound of macaroni noodles
  5. When peppers and onions are done add the cooked ground beef
  6. Slice up velveeta and add to pan to begin to melt (Only needs to stay on stove for 2-3 minutes it's ok if it's not fully melted)
  7. Add in macaroni (I used a large bowl to mix everything)
  8. Place in 9x13 baking dish and bake for 15-20 minutes
http://whoneedsacape.com/2014/02/cheesesteak-casserole/

CheeseSteak Casserole is amazing comfort food and an awesome dinner. A must pin everyone will gobble it up!

 

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Comments

  1. Could this meal become a freezer meal? I know some meals you can double the batch and freeze one casserole.. not sure if anyone tried it that way. Please let me know. I am new to your site, but I love your recipes. I can’t wait to try a few of them! 🙂

    • I don’t like the taste of noodles frozen so I wouldn’t freeze it (how come it works for lasagna but not otherwise!:) ) so…if I was going to freeze it I would make up the meat and peppers and freeze that. then day of cooking would do the noodles and cheese and bake 😉

      Glad you found us!

  2. What a unique flavor twist! This looks like something my family would really enjoy. PINed it. 🙂

  3. Clever idea! Looks quick, easy and delish! Winner!

  4. Can you use regular shredded cheese? We don’t like Velveeta.

    • Probably would be great! If I can make a suggestion? provolone cheese is the 2nd option for cheesesteaks 😉 And I’d use that!!!

  5. Meredith says:

    I added mushrooms and topped with shredded cheese. Can’t wait to taste it! It was awesome in the pan before baking though! Thank you!

  6. gail ruge says:

    I’m on Atkins at the moment, but thought i’d tell you about a cheese steak recipe I discovered that might interest your low carb readers. It was a special at the local diner called the hangover. It was an omelet made with 3 eggs, fried mushrooms, onions and peppers,chopped up cooked minute steaks and I chose american cheese, but use any that you like. My eyes were rolling in the back of my head. Sooner or later I’m gonna blow this diet ( I always do ), that’s when I’ll try your recipe. It looks delicious!

  7. I made this last night, an my family loved it!!
    I was running out of time so I didn’t put it in the oven. An it was still awesome!!

  8. Made this yesterday on whim looking for a casserole to bring to lodge picnic. Used the noodles by Barilla that are gluton free. Everyone pretty much liked it with the comment of ..” too much green pepper ” That being said, the one couple who are from Jersey LOVED IT. This recipe seems very versitle and I like the suggestions above. I think I will make this again with the chopped steaks, with just a little bit of sausage and use the provolone cheese instead of velvita.

    • I LOVE that the Jersey People liked it – PHEW! 😉

      and in my house there is no such thing as too much green pepper 😉 but I get it!

  9. Sounds great! Have you ever tried this in a crockpot? Thanks

  10. I made this the other day with bowtie pasta and added shredded cheese too. It was delicious. My family approves and it is so easy.

  11. I’m trying this tonight. I might skip the baking part, since I’m not sure why it is necessary?

  12. This was so so good! Only change was I used red/orange peppers because my kids are pepper racists. It was amazing! Will definitely make again!

  13. Looks so good ! , I wonder would this taste good with chopped up steak but what type of steak hmmmm…

  14. I made this the other night, and it was great. I was hoping it would be a little more creamier, so next time I may not use as much macaroni or a little more cheese. The leftovers were great as well.

  15. I loved the suggestions. I made this before as written. Loved it. Tonight I add a can of sliced mushrooms and topped it off with some shredded provolone then baked. Awesome!

  16. Hi can this be made ahead and cooked later?

    • Heather says:

      I wouldn’t really…however it’s an awesome leftover 😉 so you could make it and heat it up later

  17. The meat was dry after cooking and draining…soooooo…I added 1/2 cup of steak sauce. BOOM! Right outta the ball park!

  18. This was very good, even the second and third day! I made my own cheese sauce with provolone and cheddar. Thanks for the recipe, will make it again.

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