Steak Pasta Casserole

This dish combines a creamy steak and mushroom pasta with a cheesy casserole. The result is a delicious, cozy yet elegant, dinner done in just 45 minutes. Make it in an oven-safe skillet for a one-pan meal that will save you dishes!

Course Main Course

Cuisine North American

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 1017kcal

Author Emmeline Kemperyd

Equipment

Casserole Dish or oven safe skillet
Measuring cups
Frying pan

Ingredients

5 tablespoon butter salted or unsalted + a little bit extra to grease the dish
2 garlic cloves peeled and crushed, but in one piece
1.5 lb steak fresh or cooked; cut in bite-size pieces
½ teaspoon fine table salt
½ teaspoon ground black pepper
4 cups white button mushrooms sliced
1 beef bouillon cube crumbled
3 cups cream heavy cream or half and half
1 lb fresh penne pasta see note for dried pasta
2 cups shredded Parmesan cheese
12 asparagus roughly chopped; optional
1.5 cup shredded mozzarella cheese

US Customary - Metric

Instructions

Preheat your oven to 400 °F and grease a casserole dish lightly with butter, oil or cooking spray.
Melt butter in a pan over medium-high heat and add in the garlic cloves. Sauté 1 minute until fragrant.
5 tablespoon butter, 2 garlic cloves
Add steak to the pan (if not using leftover, cooked, steak), season with salt and pepper, and sear 2-3 minutes until browned on the outside. It does not have to be cooked through at this point.
1.5 lb steak, ½ teaspoon fine table salt, ½ teaspoon ground black pepper
Add mushrooms and cook 1-2 minutes, until most or all the butter is gone.
4 cups white button mushrooms
Crumble over the bouillon cube and pour in the cream. Mix well and bring to a simmer.
1 beef bouillon cube, 3 cups cream
Once it starts to simmer, turn off the theat and mix in the pasta and Parmesan cheese. Mix in the steak as well if using leftover steak.
1 lb fresh penne pasta, 2 cups shredded Parmesan cheese
Pour the mixture into the casserole dish and top with asparagus and shredded cheese. Bake in the middle of the oven at 400 °F for 30 minutes, until golden brown and set.
12 asparagus, 1.5 cup shredded mozzarella cheese

Notes

Dried pasta: If you're using dried pasta instead of fresh, use ⅔ of the weight amount (so ⅔ lb dried pasta for 6 servings of this recipe). Cook it one third of the time stated on the package (for example, 4 minutes if the packages says 12 minutes) before adding to the sauce.

Nutrition