Gluten Free Philly Cheesesteak Casserole is like the sandwich favorite, but uses gluten free pasta for a cheesy and flavorful one dish meal.
Servings: 6 People
Ingredients
- ½ lb. Gluten Free Short Cut Pasta, macaroni, rotini, shells
- 2 Tbs. Oil Or Butter For Sautéing
- 1 ½ lb. Ground Beef
- ½ Medium Onion Sliced into 1-1½” Pieces
- 1 Bell Pepper, Any Color, Sliced 1-1½” Pieces
- 1 4 oz. Can Sliced Mushrooms, Drained or 1 Cup Fresh Mushrooms
- 2 Cloves Garlic, Finely Minced or 1 tsp. Garlic Powder
- 1 tsp. Onion Powder
- ¼ tsp. Red Pepper Flakes, Adjust To Your Taste
- 2 tsp. Italian Blend Seasoning
- 1 tsp. Salt
- ½ tsp. Black Pepper
- 2-3 tsp. Worcestershire Sauce
- ½ Cup Beef Broth, Chicken Broth, or Reserved Pasta Water
- 8 oz. Cream Cheese, Room Temperature
- ½ Cup Sour Cream
- 8 oz. Shredded Mozzarella/Provolone Cheese Blend
Topping Ingredients
- 2 Slices Gluten Free Bread
- 2 Tbs Butter Melted
- ½ tsp. Italian Seasoning
- ¼ tsp. Garlic Powder
Instructions
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Place a large pot of water over high heat and bring to a boil.
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Once boiling, add the pasta and cook 1-2 minutes less that recommended cooking time.
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Drain pasta and set aside.
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While the pasta cooks, preheat the oven to 350ºF prepare the beef mixture.
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Heat a large skillet over medium high heat, adding a little cooking oil if desired.
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Add ground beef and crumble and brown the beef until it’s about halfway cooked through.
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Add the peppers, onions, and mushrooms and continue to sauté until the vegetables begin to soften.
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Add the garlic and sauté for about 30 seconds.
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Add the crushed red pepper, onion powder, Italian Seasoning, salt, pepper Worcestershire Sauce and beef broth.
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Next, add the cream cheese and stir it until it starts to melt.
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Turn off the heat and add the sour cream.
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Continue mixing until the cream cheese and sour cream have melted and are well combined.
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Add the reserved pasta to the skillet and combine everything well.
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Spray a 13×9” baking dish with cooking spray and add the mixture to the dish.
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Top with Shredded cheese.
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Place the casserole into the oven and bake, uncovered for 20 minutes
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While the casserole bakes, prepare the topping.
Topping Directions
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In a microwave safe dish, melt 2Tbs. butter.
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Add the bread slices to a food processor and pulse into crumbs.
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Add the Italian Seasoning and Garlic Powder and pulse again.
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Add the melted butter and pulse a few more times to combine.
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After the 20 minute bake time is up, remove the casserole from the oven and sprinkle the breadcrumbs evenly over the top.
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Return the casserole to the oven and bake for another 10 minutes or until the breadcrumbs have browned.
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Serve and Enjoy!
Notes
- Ground Beef Fat Content – I like using Ground Chuck in this recipe. It has a fat content ratio of 80/20. Use the fat content you prefer and drain off extra fat when needed.
- Gluten Free Pasta Options – Use any type of short cut gluten free pasta such as macaroni, rotini, or shells.
- Bell Peppers – Use whichever color of bell pepper your family likes best and that you can afford. Colored peppers are sweeter but green peppers work just as well in the recipe.
- Cream Cheese – Full fat or Light Cream Cheese will both work in this recipe.
- Cheese Options – I like the Provolone/Mozzarella or another white shredded cheese blend option for this casserole. If you like other shredded cheese options, such as a cheddar blend, use that instead.
- Bread Crumb Topping – Don’t feel obligated to make the bread crumb topping. While it adds texture to the finished recipe, the casserole is just as tasty without it.
