Philly Cheesesteak Casserole

Name: Philly Cheesesteak Casserole
Prep time: 10 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can (10.2 oz.) refrigerated big buttermilk biscuits (5 biscuits); 1/3 cup slivered onion s; 1/2 lb. extra-lean ground beef; 1/2 <u>each</u> green and red pepper , cut into thin strips; 1 VELVEETA® Mini Blocks (4 oz.), cut into 1/2-inch cubes

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Recipe by Kraft

Prep Time

10
min.

Total Time

45
min.

Servings

4 servings

Explore this fun recipe for Philly Cheesesteak Casserole. Topping doughy biscuits with succulent ground beef and savory cheese is an mmm-azing idea!

What You Need

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1 can (10.2 oz.) refrigerated big buttermilk biscuits (5 biscuits)
1/3 cup slivered onions
1/2 lb. extra-lean ground beef
1/2 each green and red pepper, cut into thin strips
1 VELVEETA® Mini Blocks (4 oz.), cut into 1/2-inch cubes

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Make It

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Heat oven to 350ºF.
Separate biscuits; cut into quarters. Place in even layer in 2-qt. casserole sprayed with cooking spray; top with layers of onions, crumbled meat and peppers.
Bake 20 min.
Top with VELVEETA. Bake 15 min. or until VELVEETA is melted and biscuits are golden brown.

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Kitchen Tips
Nutrition

Substitute

Prepare using 1/4 lb. (4 oz.) 2% Milk VELVEETA, cut into 1/2-inch cubes.

Special Extra

For a touch of heat, add layer of sliced fresh jalapeño peppers to casserole before baking as directed.

How to Double Recipe

Prepare recipe as directed using 1 can (16.3 oz.) refrigerated big buttermilk biscuits, 1 small onion, 1 lb. extra-lean ground beef, 1 each green and red pepper, and 1/2 lb. (8 oz.) VELVEETA.

Servings

4 servings

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories	360

Total fat	14g
Saturated fat	7g
Cholesterol	45mg
Sodium	1020mg
Carbohydrate	38g
Dietary fiber	2g
Sugars	8g
Protein	19g
% Daily Value
Vitamin A	15 %DV
Vitamin C	25 %DV
Calcium	20 %DV
Iron	15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by jlbren from Wonderful - as long as you change the recipe... To make this properly, I had to make some adjustments. There was no direction for the meat - from the directions, it felt like you were just supposed to throw it in raw (although "crumbling" raw meat isn't easy). But raw beef, no matter how lean, will create a greasy mess that the biscuits would just soak in. So I made these minor adjustments: I used two regular-sized 10-pack biscuits and placed them in a sprayed 13X9 casserole dish. Cook the ground beef with the onions and peppers until browned. I used 1 lb of beed due to sizing up the casserole dish. Drain and spread over the biscuits. Bake temp was fine, but I did adjust the times. I baked the casserole for 25 minutes, then added the velveeta slices and baked for 15 minutes more. I also added more velveeta - I cut enough slices to almost cover the casserole. With the adjustments, this dish was wonderful - not greasy at all. The biscuits even pulled apart, making this a little like a casserole full of sliders!

Date published: 2016-11-07