The added step of roasting the sweet potatoes really intensifies the sweet, earthy tastes and gives the starchy pieces a fantastically meaty texture.
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Total Time: | 55 mins |
| Servings: | 10 |
| Yield: | 10 servings |
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
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 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.
- 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.
- 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.
- Bake for 30 to 35 minutes in the preheated oven, or until topping is crispy and golden.
Nutrition Facts
| Calories | 649 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 104 mg |
| Dietary Fiber | 3 g |
| Protein | 34 g |
| Saturated Fat | 17 g |
| Sodium | 882 mg |
| Sugars | 6 g |
| Fat | 35 g |
| Unsaturated Fat | 0 g |
Reviews
This was just okay for us. A little bland but filling.
I improvised with what I had at home so I used spaghetti noodles broken in thirds. Based on other suggestions I cut the recipe in half and still filled a 9×11 glass pan. I added some mini yellow, orange and red peppers that I wanted to use up. I omitted the butter in the bread crumb topping. I thought it turned out a little dry – probably because of my lack of proper measurements, but the flavor was good. My husband liked it too.
Hubby loved it – kids too! We’re a gluten-free family, so I made the necessary adjustments. Also, used mozzarella and provolone instead of cheddar.
Tried making it twice. Dry both times. Once shy twice bitten
Very good, thank you!
Pretty good. Followed the recipe with just a couple small deviations. First, I liked the idea of using some Velvetta. I used about 8 oz Velvetta and 2 cups shredded cheddar in the casserole topped with 1 cup shredded cheddar. That was plenty cheesy for my cheese loving family. For the topping, I used french fried onions along with that cup of cheddar. Perfection.
I did make a few alterations to the recipe for me liking such as using green onions, and peppers to ground the beef with. I also used basil, and I did a mixture of provolone and the cheddar cheese. But nothing could make this recipe memorable to me although my fiancé said he enjoyed it (guys will eat anything) I just really didn’t enjoy it, I even tried it with ketchup like other reviewers said, it was a little better but just not something I can see myself making again.
This was good, but in no way reminded me of a cheesesteak. It was more like a more laborious Hamburger Assistant.
I posted a recipe for Philly Beef casserole on this site many years ago and it never was published that I know. I use a container of refrigerated alfredo sauce mixed with 1 can of cream of mushroom soup. I use thinly sliced beef which I sauté with the onions, fresh mushrooms and green peppers, if you like those. I use egg noodles and you stir it all together and bake it covered until hot and then take the foil off and sprinkle provolone cheese on and put it back in to melt it. It doesn’t taste exactly like a cheesesteak, but it has some of the tastes of a cheesesteak.
We actually like this better as a leftover than as first. Made exactly as stated. Will probably make again and just make it for a crazy week on Sunday to actually eat as a leftover
The first time I made this it didn’t taste at all like a philly cheesesteak though it was good (3-4 stars). These are the changes I think makes this a 5 star recipe: egg noodles, cheddar cheese soup, Mozzarella cheese (this is a biggy), add sliced peppers (we use banana peppers), slice the onions & do not saute the veggies just put in the casserole raw. This way you still have a little crunch in the onions & peppers & can taste them much more (not to mention 1 less dirty pan & quicker prep).
2 #s of hamburger might be better.
Quick, easy, tasty. Good recipe for “already have everything” and “need to get dinner ready soon!”
I’m torn on how to rate b/c we liked this a lot, however it doesn’t REALLY taste like a Philly Cheesesteak (I mean, I really didn’t think it would, but if you take it by the name…) I followed the recipe exactly, except I used fresh mushrooms, and I also sauteed the mushrooms, onion (and I added garlic) with the ground beef while it cooked. This makes a HUGE batch, so it’s great if you are feeding a crowd, or you want leftovers for lunches or easy, quick suppers through the week, this is great! I poured it in a 9×13 inch baking dish, and Seth and I each had a serving and the BF had 2 huge servings, and we hardly put a dent in it! Will make again for sure.
Different and tasty!
I used 2 large leftover cubed tbone steaks instead of ground beef and sauteed with the onions and then added everything together and cream of chicken soup. All other items remained the same – turned out amazing!! Everyone loved it!
I left out the onion and mushrooms, used ground turkey and made cream of soup base from this site to replace the cream of mushroom soup. I really like the flavor of thyme so I added more. Turned out really good. Would make again.
We thought this was good! I omitted the oil and cooked the meat (I used 1 pound) and onions together, also adding in a half of a green pepper that I diced up. I thought I had 2 cans of cream of mushroom, but the other can was cheddar cheese soup, so I went with it, and that worked out great. Also, I only had mini penne pasta, so I used that. After mixing everything up and tasting it, I felt it needed something a little more than just the salt and pepper (I did omit the thyme due to personal preference), so I added in some garlic powder and worchestershire sauce, and that really kicked up the flavor. This was great for something different, and something that I would make again! Thanks for sharing. 🙂
My husband and I thoroughly enjoyed this dish! We said over and over to eachother during the meal, “This is soo good!”. The thyme gave it a wonderful flavor-one that was surprisingly similar to the taste of a Cheesesteak! Because we didn’t have canned or fresh mushrooms on hand, that was omitted. As well as the oil because I used the grease from the ground beef to cook the onion while it browned. Then I added the Thyme to the beef/onion. And didn’t drain the grease. Then I added the sauce ingredients and let it simmer while I cooked the pasta. As I love to do, I also doubled the topping. It was just so good! We are looking forward to the leftovers.
This was a huge hit! Made it for a get together and it did serve a lot of people. I added green peppers, used 1/2 the cheese, provolone/mozzerella instead of cheddar. Skipped the breadcrumbs. Seasoned the ground round with “Everglades seasoning” while cooking it. Really good. I’ll definitely make this again.
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 regular in our place! Thanks!