Philly Cheeseteak Casserole

Philly Cheeseteak Casserole

1 (16 oz) pkg. bowtie pasta
2 T. vegetable oil
2 onions chopped
1 1/2 lb. ground beef
1 (10 oz) can cream of mushroom soup
1 soup can milk
4 (4 oz) can mushroom
1/2 t. thyme
4 C. shredded Cheddar cheese divided
salt and pepper to taste
1 C. bread crumbs
3 T. butter melted

Preheat oven to 375. Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package directions. Drain and set aside. Heat vegetable oil in a skillet over medium heat. Sauté' onions until they begin to soften. Add ground beef and cook stirring until evenly browned. Drain off grease and pour into the bowl with the pasta. Stir in the soup, soup can of milk, mushrooms and thyme until well blended. Mix in 3 C. of the cheese, and season with salt and pepper. 

Pour the mixture into a greased 9x13 baking dish. In a small bowl, mix together the bread crumbs and melted butter. Mix in remaining cheese. Sprinkle the mixture evenly over the top of the baking dish. Bake 30-35 minutes or until top if golden and crispy.