Saturday, April 30, 2016

Light One-Pot Philly Cheesesteak Casserole

When I was little my parents would take us down to a local deli to get the most amazing Philly Cheesesteak sandwiches.  The best part about them was the homemade bread and cheese sauce that they put on top.  I really wanted to have these delicious sandwiches for dinner but it turned out that they are no longer in business.  It was probably a blessing in disguise since I didn't have the Smart Points left in my day since many of them run in high 40 Smart Points!  This casserole was a very quick, easy and healthy alternative.  
This Philly Cheesesteak Casserole uses really lean beef instead of shaved steak.  The ground beef keeps it very affordable and kid-friendly while still having that cheesesteak flavor.  One of my favorite things about this dish is that it is so easy to get my kids to eat all the vegetables in this dinner.  I can convince them to eat anything that is doused in cheese! Because it is such a huge hit in our house, I often keep one of these in the freezer ready for a night I just don't have time to cook.  To freeze this just stop before baking it in the oven and cover it and place it in a freezer.  When you want to serve this dinner defrost the casserole and continue baking as normal.

Please leave a comment and let me know what you would like to see in the future!  I would love to make this more helpful to all of you.  You can also follow me on FacebookTwitter, or Instagram to keep up with my latest cooking adventures!

Light One-Pot Philly Cheesesteak Casserole
Servings: 6 ★ Size: 1 1/2 - 1 3/4 cups ★ Smart Points: 10 ★ Points Plus: 10 ★ Calories: 401 ★ Total Fat: 11 g ★ Saturated Fat: 5 g ★ Protein: 37 g ★ Carbohydrates: 41 g ★ Fiber: 5 g ★ Sugars: 5 g ★ Sodium: 574 mg ★ Cholesterol: 63 mg

· 1 pound (450 g) ground beef, 90% lean
· 2 bell peppers, sliced
· 1 onion, sliced
· 2 cloves garlic, crushed
· 1 teaspoon Montreal steak seasoning (add more to taste)
· 2 teaspoons Italian seasoning
· 10 ounces (285 g) rotini (I used SmartTaste)
· 1 1/2 cups (375 ml) chicken stock, low-sodium
· 1 cup (250 ml) water
· 6 ounces (170 g) cream cheese, fat-free
· 6 ounces (170 g) cheddar, 75% reduced-fat
· 1 tablespoon yellow mustard

1. Preheat the oven to 350F (175C). In a large dutch oven or covered pan cook the ground beef.  Drain any  excess fat.  Add the peppers, onions, and garlic.  Cook over a medium heat for 5 minutes.  The vegetables should be beginning to become soft.
2.  Add in the Montreal steak seasoning, Italian seasoning, rotini, chicken stock, and water. Bring to a boil.  Once at a boil, reduce the heat and simmer for 10 minutes.  The pasta should be just al dente.
3. Stir in the cream cheese, 4 ounces of cheddar, and mustard.  Continue to stir until all the cheeses have melted and created a cheese sauce. Top with the remaining cheese and bake for 20 minutes.  

Perfect weeknight dinner that is ready in 30 minutes.