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Pizza Casserole

Pizza Casserole
I discovered this recipe in the reader's exchange page of our local electric cooperative's magazine. Serve it whenever you've got a crowd to please!—Judy Chandler, Franklin, Kentucky
8-10 ServingsPrep: 25 min. Bake: 30 min.

Ingredients

  • 1 pound ground beef
  • 1 package (3-1/2 ounces) sliced pepperoni
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 7 ounces vermicelli, cooked and drained
  • 1/3 cup butter, melted
  • 1 can (15 ounces) tomato sauce, divided
  • 1 cup (4 ounces) shredded Swiss cheese
  • 4 cups (16 ounces) shredded part-skim mozzarella cheese
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil

Directions

  • In a large skillet, cook the beef, pepperoni, onion and green pepper
  • over medium heat until meat is no longer pink; drain. Stir in
  • mushrooms; set aside.
  • Combine vermicelli and butter in a greased 13-in. x 9-in. baking
  • dish; toss to coat. Pour 1 cup tomato sauce over pasta; top with
  • half of meat mixture. Combine Swiss and mozzarella cheeses; sprinkle
  • half over top. Sprinkle with oregano and basil. Layer with remaining
  • meat and cheese mixtures. Pour remaining tomato sauce over top.
  • Bake, uncovered, at 350° for 25-30 minutes or until bubbly.
  • Yield: 8-10 servings.
© Taste of Home 2013

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Pizza Casserole (continued)

Nutrition Facts: 1 serving (1 each) equals 422 calories, 25 g fat (14 g saturated fat), 83 mg cholesterol, 764 mg sodium, 21 g carbohydrate, 2 g fiber, 28 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013