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For this dish, you can use 1 lb of lean ground beef or ground chicken. Both options give great flavor and a good protein boost. Ground turkey is another choice if you want a leaner meat. Each protein adds a unique touch, so feel free to pick what you like best. This casserole needs a few key veggies. You will need: - 1 medium onion, diced - 1 green bell pepper, diced - 1 cup mushrooms, sliced - 3 cloves garlic, minced These ingredients add color, taste, and texture. The onion and bell pepper bring sweetness. The mushrooms add a nice umami flavor, while garlic gives it a savory kick. For the creamy part, we will use: - 1 cup low-fat cream cheese - 1 cup Greek yogurt - 1 cup shredded provolone cheese These dairy items help make the casserole rich and creamy. The provolone cheese melts well on top, giving a gooey finish. Don't forget to add: - 1 teaspoon Worcestershire sauce - Salt and pepper to taste These seasonings enhance the flavor of the dish. Using fresh parsley as a garnish adds a pop of color and a fresh taste at the end. {{ingredient_image_1}} Start by preheating your oven to 375°F (190°C). This helps the casserole bake evenly. Next, grease a 9x13-inch baking dish with a little oil or cooking spray. This step keeps the casserole from sticking. In a large skillet, add 1 tablespoon of olive oil. Heat it over medium heat. Once hot, toss in 1 medium diced onion and 1 diced green bell pepper. Sauté these for about 3-4 minutes until they soften. Next, stir in 1 cup of sliced mushrooms and 3 minced garlic cloves. Cook this mixture for another 3 minutes until the mushrooms become tender. Now, add 1 pound of lean ground beef or chicken to the skillet. Cook until it turns brown, which takes about 5-7 minutes. Break it apart with a spatula as it cooks. Season this mixture with 1 teaspoon of Worcestershire sauce along with salt and pepper to your liking. In a large mixing bowl, combine 2 cups of cooked quinoa, 1 cup of low-fat cream cheese, and 1 cup of Greek yogurt. Stir until everything is well mixed. Then, add the meat and vegetable mixture from the skillet to this bowl. Mix it all together until well combined. Pour the entire mixture into your greased baking dish. Spread it out evenly. Top it with 1 cup of shredded provolone cheese. Now, place the dish in your preheated oven. Bake for 25-30 minutes. Watch for the cheese to become bubbly and slightly golden. Once done, remove it from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving. Enjoy your high-protein meal! To get the right texture, cook the meat until it’s just browned. Don’t overcook it. Sauté the veggies until soft but still bright. This keeps them from becoming mushy. Mix the quinoa well with the cream cheese and yogurt. This gives the casserole a creamy base. When you bake it, the cheese on top adds a nice golden crunch. For extra flavor, try adding spices like paprika or cayenne. They give a nice kick! You can swap the provolone cheese for mozzarella or cheddar. Each cheese brings a different taste. If you like more veggies, add spinach or zucchini. They blend well and keep it healthy. You can also add some hot sauce to the mix for a spicy twist. Serve the casserole hot from the baking dish. This keeps it warm and inviting. Sprinkle fresh parsley on top for a touch of color. For a fun twist, drizzle sriracha or hot sauce before serving. This adds flavor and makes it look great. Use a spatula to cut neat squares for serving. This makes each portion look nice on the plate. Pro Tips Use Lean Meat: Opt for lean ground beef or chicken to keep the dish healthier while still packing in protein. Customize Your Veggies: Feel free to add other vegetables like zucchini or spinach to increase the nutritional value and flavor. Cheese Variations: Experiment with different cheeses such as cheddar or mozzarella to give a unique twist to the casserole. Make Ahead: Assemble the casserole ahead of time and refrigerate it. Just pop it in the oven when you're ready to eat! {{image_2}} If you want to lower carbs, swap quinoa for cauliflower rice. It keeps the texture light and fluffy. You can also skip the cream cheese and use cottage cheese instead. This keeps it creamy while cutting down on carbs. To make this casserole vegetarian, use plant-based ground meat. You can swap the beef or chicken for lentils or chickpeas for protein. For a vegan twist, use vegan cream cheese and yogurt. This keeps the dish tasty while being plant-friendly. Feel free to customize your ingredients! Use different cheeses like cheddar or mozzarella for a new flavor. You can try adding spinach or zucchini for more veggies. If you don’t have olive oil, any cooking oil works too. These changes keep your casserole fresh and exciting each time. To store your Philly cheesesteak casserole, let it cool first. Transfer it to an airtight container. This helps keep the flavors fresh. You can store it in the fridge for up to 4 days. If you want to save it longer, freezing is a great option. When you're ready to eat, you can reheat the casserole. Preheat your oven to 350°F (175°C). Place the casserole in a baking dish. Cover it with foil to keep it moist. Heat for 20-25 minutes, or until hot. You can also use the microwave for quick reheating. Just make sure to cover it to prevent drying out. To freeze the casserole, cut it into portions. Wrap each piece in plastic wrap, then in foil. This will help prevent freezer burn. It can stay in the freezer for about 3 months. When you're ready to enjoy it, thaw it overnight in the fridge and then reheat. This way, you can have a tasty meal ready in no time! Yes, you can use different cheeses. Cheddar or mozzarella works well. Both have great flavor and melt nicely. If you want a stronger taste, try provolone. It adds nice depth. Just remember, choose a cheese you enjoy! A fresh salad pairs great with this casserole. You can also serve steamed broccoli or green beans. These sides add color and balance the meal. For a heartier option, consider garlic bread or roasted potatoes. They complement the flavors well. To make this dish gluten-free, focus on the ingredients. Use gluten-free Worcestershire sauce. Ensure your cream cheese and Greek yogurt are gluten-free too. Quinoa is naturally gluten-free, so it’s perfect for this casserole. Just double-check labels to be safe. This guide covers easy ways to create a delicious casserole. You learned about lean proteins, fresh veggies, and spices that enhance flavor. I shared step-by-step cooking tips for perfect results. Plus, I offered creative variations and storage methods for leftovers. In the end, casserole is fun and flexible. You can mix and match ingredients to suit your taste. Enjoy your cooking!

High-Protein Philly Cheesesteak Casserole

A delicious and hearty casserole packed with protein, featuring ground beef or chicken, vegetables, and creamy cheese.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 6
Calories 400 kcal

Ingredients
  

  • 1 lb lean ground beef or chicken
  • 1 medium onion, diced
  • 1 green bell pepper diced
  • 1 cup mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 cup low-fat cream cheese
  • 1 cup Greek yogurt
  • 2 cups cooked quinoa
  • 1 cup shredded provolone cheese
  • 1 teaspoon Worcestershire sauce
  • to taste salt and pepper
  • 1 tablespoon olive oil
  • for garnish fresh parsley

Instructions
 

  • Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
  • In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, and sauté until softened (about 3-4 minutes).
  • Stir in the sliced mushrooms and garlic, cooking for an additional 3 minutes until the mushrooms are tender.
  • Add the ground beef or chicken to the skillet. Cook until browned, breaking it apart as it cooks, about 5-7 minutes. Season with Worcestershire sauce, salt, and pepper.
  • In a large mixing bowl, combine the cooked quinoa, cream cheese, and Greek yogurt. Mix until well combined.
  • Add the sautéed meat and vegetable mixture to the bowl and stir until everything is evenly combined.
  • Pour the mixture into the prepared baking dish, spreading it evenly. Top with shredded provolone cheese.
  • Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and slightly golden.
  • Remove from the oven and let it cool slightly before serving. Garnish with fresh parsley.

Notes

Serve the casserole directly from the dish, and for an extra touch, drizzle with a bit of sriracha or hot sauce before serving for those who like a kick!
Keyword casserole, cheesesteak, high-protein