Description
An easy casserole that combines ground beef, peppers, cream cheese, and melted cheese, perfect for busy weeknights.
Ingredients
Scale
- 1–1.5 lbs ground beef (or shaved steak)
- 1 medium onion, diced
- 1 large green bell pepper, diced
- 8 oz cream cheese, softened
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 8 slices provolone cheese (or 2 cups shredded)
- 1 cup shredded cheddar cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp paprika
- Optional: 8 oz cooked pasta (penne or rotini)
Instructions
- Brown the Beef: Cook the ground beef in a large skillet over medium heat, breaking it apart as it cooks. Drain all excess grease thoroughly.
- Sauté the Veggies: Add the diced onions and peppers to the skillet. Cook for 5–7 minutes until softened but not mushy.
- Make the Creamy Base: Lower the heat and add the cream cheese. Let it melt slowly, then stir in the beef broth and Worcestershire sauce until smooth.
- Assemble the Casserole: Pour the beef mixture into a 9×13 baking dish. Layer the provolone slices evenly on top to cover the beef.
- Add the Cheddar: Sprinkle the shredded cheddar across the provolone for maximum melt and color.
- Bake: Bake at 350°F for 20–25 minutes until hot, bubbly, and lightly golden around the edges. Broil for 1–2 minutes if you want a beautifully browned top.
- Cool and Serve: Let the casserole rest for 10 minutes before slicing.
Notes
Serve with toasted hoagie pieces for a fun twist. This dish can be modified with various proteins and add-ins for different flavor profiles.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg