Philly Cheesesteak Casserole
I have been SO into casseroles lately. This Philly cheesesteak casserole has been on rotation for several months now. It is a lightened up version of a Philly cheesesteak. This is not only a quick and easy weeknight meal, but it is also a great meal prep meal for lunches. I generally use these reduced fat crescent rolls when I make this, but leftover pizza dough also works well!
Philly Cheesesteak Casserole
a lightened up casserole with Philly cheesesteak vibes
Ingredients
- 2 lb lean ground beef
- 1 green pepper diced
- 1 small onion diced
- 1 tsp garlic minced
- 1 can healthy request cream of mushroom soup
- 1 cup baby bella mushrooms
- 2 tsp Worcestershire sauce
- ⅓ cup beef broth
- 1-2 tsp sriracha to taste
- ⅓ cup milk
- ½ tbsp flour
- 1 cup shredded part skim mozzarella
- 1 tube reduced fat crescent rolls
Instructions
- Preheat oven to 350°F
- Brown meat in skillet then pour meat into casserole dish
- Saute onions seasoned with salt and pepper in skillet
- When onions are translucent, add garlic then peppers and mushrooms
- Add onion mixture to casserole dish with hamburger
- Combine soup with Worcestershire, beef broth, sriracha, milk and flour and whisk together until all combined
- Pour soup mixture over veggies and hamburger, mixing well so that all hamburger is coated in liquid mixture
- Cut up crescent roll dough and place pieces over top of casserole
- Sprinkle cheese over top of everything then cover casserole dish and bake for 25 minutes
- Uncover casserole dish and bake for 10 more minutes
Notes
- Pizza dough is also a really good substitute for the crescent rolls
- You may need to cook a little longer if rolls have not finished baking yet
- This makes a great meal prep meal for lunches
