Philly Cheese Steak Casserole

 

3

cups uncooked dumpling or wide egg noodles (6 oz)

1

lb beef boneless sirloin steak, about 3/4 inch thick

1/4

teaspoon pepper

2

medium onions, chopped (1 cup)

1

small green bell pepper, chopped (1/2 cup)

1 3/4

cups Progresso® beef flavored broth (from 32-oz carton)

1/4

cup Gold Medal® all-purpose flour

1/2

cup fat-free half-and-half

1

tablespoon Dijon mustard

3/4

cup shredded reduced-fat Cheddar cheese (3 oz)

• 1 Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package.
• 2 Meanwhile, remove fat from beef. Cut beef into 3/4-inch pieces. Heat 12-inch nonstick skillet over medium heat. Cook beef and pepper in skillet 2 to 3 minutes, stirring occasionally, until beef is brown. Stir in onions and bell pepper. Cook 2 minutes, stirring occasionally. Spoon into baking dish.
• 3 In medium bowl, beat broth and flour with wire whisk until smooth. Add to skillet; heat to boiling. Cook, stirring constantly, until mixture thickens; remove from heat. Stir in half-and-half and mustard. Spoon over beef mixture. Stir in cooked noodles.
• 4 Cover and bake 40 minutes. Sprinkle with cheese. Bake uncovered about 10 minutes longer or until cheese is melted and casserole is bubbly.