Philly Cheesesteak Casserole from scratch

I want to thank Shane for inspiring this endeavor over in this thread Share Your Potluck Tips: What's Your Go-To Dish? . I have made the Hamburger Helper version of this dish and it is OK for a quick meal. I think this recipe might be one you could serve to friends. This is version 1.0.

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This Philly Cheesesteak Casserole recipe is filled with egg noodles, meat, peppers, and onions all coated in a creamy sauce. It is not your out of the box Burger Helper Meal. Total Time 40-50 minutes Servings 4-6


Under development. Comments in ( ) , (as made 3-27-23)

Ingredients

3 cups dry, 6 oz. medium egg noodles (5 oz used)
1 pound thinly sliced steak, or 90/10 ground beef (12 oz Sirloin, sliced thin and crosscut)
salt and pepper, to taste (1 tsp Accent to meat, ½ tsp salt veggies)
3 Tablespoons salted butter
1 med onion quartered & sliced ( 140g peeled)
1 green pepper, sliced (120g prepared)
1 cup sour cream (scant cup)
10.5 ounce can cream of mushroom soup
1 cup milk (1/2 soup can)
1/2 tbsp fresh black pepper to pot
1 – 1-1/4 cup freshly grated mozzarella /provolone cheese bend

Instructions

Preheat oven to 350f degrees. Start water to boil.

Pre-mix the soup, milk , and sour cream & set aside.

Start warming the skillet with a small amount of neutral oil.

When the water boils cook noodles per instructions on bag (10m).

While the noodles are cooking, brown and cook the meat.

Once cooked, remove beef, and set aside.

In the same pan (without draining) add butter, onion, and green pepper and cook over medium heat for 4 minutes (until tender).

Add cooked meat back to the pan and season mixture with salt and pepper, to taste. Then cook an additional 4 minutes on medium heat.

Add half of the cooked, drained noodles and meat/green pepper/onion mix into a 2-quart casserole dish

Add half the sauce mix, stir everything together to evenly coat. Add 30% of your cheese. Add the remaining meat and as much sauce as you think you need. Top the casserole with the remaining cheese.

Bake, uncovered, for about 20 – 25 minutes (or until cheese is melted and bubbly.)

Let cool for 5 minutes and enjoy!

Notes:
I did not use all the sauce. The additional noodles and meat should use it all next time.
If using ground meat, do not use Accent and decrease total salt to 1 tsp or to taste. I would leave the ground meat somewhat chunky, not finely crumbled.
My peppers were out of the freezer. 140g is about 1 pepper.

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Source: The original recipe by Brandie @ The Country Cook can be found at Easy Recipes for the Busy Cook!

The 1 quart dish must be a typo. There is no way that is large enough to hold all of this.