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Pepperoni Pizza Casserole

Pepperoni Pizza Casserole
Loaded with popular pizza flavors, this noodle bake is sure to be a winner with all ages. You can use ground beef instead of turkey. I like to serve it with garlic bread and a salad. —Debbie Staley, Mt. Vernon, Illinois
12 ServingsPrep: 25 min. Bake: 30 min.

Ingredients

  • 1 package (16 ounces) egg noodles
  • 2 pounds ground turkey
  • 1/3 cup chopped onion
  • 1 jar (24 ounces) meatless spaghetti sauce
  • 1 can (10 ounces) diced tomatoes and green chilies
  • 1 can (8 ounces) mushroom stems and pieces, drained
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1 cup (4 ounces) shredded Parmesan cheese
  • 3 ounces sliced turkey pepperoni

Directions

  • In a Dutch oven, cook noodles according to package directions; drain.
  • Meanwhile, in a large skillet, cook turkey and onion over medium heat
  • until meat is no longer pink; drain. Stir in the spaghetti sauce and
  • tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 5
  • minutes. Stir in noodles.
  • Transfer to two greased 13-in. x 9-in. baking dishes. Sprinkle each
  • with mushrooms, cheeses and pepperoni.
  • Bake, uncovered, at 350° for 30-35 minutes or until heated
  • through and cheeses have melted. Let stand for 5 minutes before
  • serving. Yield: 2 casseroles (6 servings each).
© Taste of Home 2013

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Pepperoni Pizza Casserole (continued)

Nutrition Facts: 1-1/3 cups equals 492 calories, 24 g fat (11 g saturated fat), 128 mg cholesterol, 966 mg sodium, 37 g carbohydrate, 3 g fiber, 32 g protein.
© Taste of Home 2013