Philly Cheese Steak Casserole
- 1/2 pound small shells
- 32 ounces beef stock + 32 ounces water
- 2 TBSPs butter
- 2 garlic cloves
- 1 pound hamburger meat
- 8 ounces cream cheese
- 1 green pepper diced
- 1/2 yellow onion diced
- 1/2 cup reserved cooking liquid from noodles
- 1 cup shredded mozzarella
- sliced provolone
Preheat your oven to 350 degrees.
Combine the beef stock with 32 ounces of water and cook the shells in it according to package directions. Reserve 1/2 cup of the stock before draining the noodles.
Melt the butter, cook the garlic clove for thirty seconds, then add the bell pepper and onion and cook until tender, about 5 minutes.
Add in the ground beef, season with salt and pepper, and cook until cooked through. Stir in the cream cheese until melted.
Stir in the reserved cooking liquid from the noodles, the noodles, and the shredded mozzarella. If your skillet is oven proof, top with sliced provolone.
If your skillet is oven proof, top with sliced provolone and bake. Otherwise transfer to a 9 by 13 inch baking dish sprayed with cooking spray and top with provolone. Bake for 20 to 25 minutes or until the provolone is completely melted.