#6 On The Amazingly Good Recipes List

This cheese steak casserole is quick and easy to make. If you can brown beef, cook pasta and chop up and sauté some veggies, you’ve got this covered. Much easier, and far less expensive, than driving to Jersey!

 

It is also a very versatile casserole that can be tailored to your preferences by adjusting the veggie quantities to suit the preferences of your family or by adding mushrooms or other veggies. You could swap out the ground beef and use sweet or spicy Italian sausage.

Since many people are not fond of the Velveeta cheese product, you could substitute your favorite shredded cheese in its place. Traditional cheesesteak sandwiches are often made with Provolone cheese, so that would be a great and authentic substitution for this cheese steak casserole.

INGREDIENTS

1½ pounds ground beef

½ – 1 tsp black pepper, to taste

1 tsp garlic powder

1 tsp Italian seasoning

2 green peppers, chopped

2 onions, chopped

12 ounces Velveeta cheese product

1 pound of macaroni

DIRECTIONS

Preheat oven to 350 degrees F

Season ground beef with pepper, Italian seasoning and garlic powder and brown beef, drain fat off when cooked

Sauté peppers and onions together until cooked

While pepper and onions are sautéing cook the 1 pound of macaroni noodles

When peppers and onions are done add the cooked ground beef

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)

Add in macaroni (I used a large bowl to mix everything)

Place in 9×13 baking dish and bake for 15-20 minutes

#6 On The Amazingly Good Recipes List and and photo courtesy of Heather & Lori at Who Needs A Cape?

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Quick Tip:  This casserole can be frozen, partially. Go ahead and cook your meat, onions and peppers and freeze them. Then on the day you plan to serve it, cook your noodles and proceed with the recipe, using your thawed meat and veggies. If you want to make the entire casserole ahead, follow the recipe, but only cook your noodles to the al dente stage and bake it for only half the time directed. Let it cool completely and refrigerate it overnight. Take it out of the refrigerator 30 minutes before you plan to finish baking it and let it come to room temperature. Then bake it long enough get it heated completely through. The baking part of this recipe isn’t strictly necessary, as everything is already cooked, but it does help the flavors blend together better.