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Potato Pizza Casserole

Potato Pizza Casserole
Here’s a fun, full-flavored meal the whole family will go for. It’s great on weeknights when you all come through the door hungry at the same time. —Tyler Sherman, Williamsburg, Virginia
8 ServingsPrep: 25 min. Cook: 4 hours

Ingredients

  • 1 pound ground beef
  • 1/2 pound sliced fresh mushrooms
  • 1 medium green pepper, chopped
  • 1 small onion, chopped
  • 2 jars (14 ounces each) pizza sauce
  • 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
  • 1/2 cup 2% milk
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1 package (32 ounces) frozen cubed hash brown potatoes, thawed
  • 15 slices pepperoni, chopped
  • 2 cups (8 ounces) shredded Italian cheese blend

Directions

  • In a large skillet, cook the beef, mushrooms, green pepper and onion
  • until meat is no longer pink; drain.
  • Meanwhile, in a large bowl, combine the pizza sauce, soup, milk,
  • Italian seasoning, garlic salt and pepper flakes. Stir in the
  • potatoes, pepperoni and beef mixture.
  • Transfer half of the meat mixture to a 5-qt slow cooker. Sprinkle
  • with half of the cheese; repeat layers. Cover and cook on low for
  • 4-5 hours or until potatoes are tender. Yield: 8 servings.
© Taste of Home 2013

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Potato Pizza Casserole (continued)

Nutrition Facts: 1-1/2 cups equals 402 calories, 18 g fat (8 g saturated fat), 62 mg cholesterol, 1,155 mg sodium, 34 g carbohydrate, 4 g fiber, 24 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