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
Original recipe yields 4 servings
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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Let's Make It
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.
Prepare using 1/4 lb. (4 oz.) 2% Milk VELVEETA, cut into 1/2-inch cubes.
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.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 38g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.