1. Preheat & Prep: Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Cook the Beef: In a large skillet over medium-high heat, brown the beef until fully cooked. Drain excess grease.
3. Sauté the Veggies: Add onion, bell peppers, mushrooms, and garlic to the skillet. Cook 5–6 minutes until softened. Season with salt, pepper, smoked paprika, and Worcestershire sauce.
4. Layer It Up: Transfer the beef and veggie mixture to the prepared baking dish, spreading evenly.
5. Make the Creamy Base: In a bowl, whisk together cream cheese, mayonnaise, and eggs until smooth.
6. Assemble: Pour the creamy mixture over the beef and vegetables. Top with shredded provolone and mozzarella.
7. Bake: Bake 25–30 minutes, until the top is golden and bubbling.
8. Rest & Serve: Let the casserole rest for 5 minutes before serving. Enjoy on its own, or with a crisp salad, crusty bread, or toasted hoagie rolls.
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