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Pizza Noodle Bake

Pizza Noodle Bake
This family-pleasing casserole from Bernice Knutson of Soldier, Iowa comes together in a snap. It’s perfect for an easy weeknight meal and can easily be doubled and frozen for later.
6 ServingsPrep: 25 min. Bake: 15 min.

Ingredients

  • 10 ounces uncooked egg noodles
  • 1-1/2 pounds ground beef
  • 1/2 cup finely chopped onion
  • 1/4 cup chopped green pepper
  • 1 jar (14 ounces) pizza sauce
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1 package (3-1/2 ounces) sliced pepperoni

Directions

  • Cook noodles according to package directions. Meanwhile, in a large
  • skillet, cook the beef, onion and green pepper over medium heat
  • until meat is no longer pink; drain.
  • Add pizza sauce and mushrooms. Bring to a boil. Reduce heat; simmer,
  • uncovered, for 2-3 minutes or until heated through. Drain noodles.
  • In a greased 13-in. x 9-in. baking dish, layer half of the noodles,
  • beef mixture, cheeses and pepperoni. Repeat layers. Cover and bake
  • at 350° for 15-20 minutes or until heated through.
  • Serve immediately or before baking, cover and freeze casserole for up
  • to 3 months.
  • To use frozen casserole: Remove from the freezer 30 minutes before
  • baking (do not thaw). Cover and bake at 350° for 45-50 minutes.
© Taste of Home 2013

2 of 2

Pizza Noodle Bake (continued)

Directions (continued)

  • Uncover; bake 15-20 minutes longer or until heated through. Yield: 6
  • servings.
Nutrition Facts: 1-1/3 cups equals 644 calories, 33 g fat (15 g saturated fat), 160 mg cholesterol, 913 mg sodium, 42 g carbohydrate, 4 g fiber, 43 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