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Cheesy Pizza Casserole Recipe
Cheesy Pizza Casserole Recipe photo by Taste of Home

Cheesy Pizza Casserole Recipe

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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
TOTAL TIME: Prep: 25 min. Bake: 30 min.
MAKES:8-10 servings
TOTAL TIME: Prep: 25 min. Bake: 30 min.
MAKES: 8-10 servings

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

Nutritional 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.

Directions

  1. 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.
  2. 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.
  3. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Yield: 8-10 servings.
Originally published as Pizza Casserole in Country Ground Beef 1993, p50

Nutritional 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.

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

Reviews for Cheesy Pizza Casserole

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Jan. 27, 2015

"we felt this was a little dry for us, we'll definitely try again with extra sauce and only pepperoni with no other meats. I also used fresh mushrooms and added black olives."

MY REVIEW
Reviewed Jul. 1, 2014

"I used ground turkey and turkey pepperoni. For the cheese, I used Italian blend and increased amount to 6 cups, omitting the Swiss cheese. I would increase the oregano and basil to 1 tsp. each."

MY REVIEW
Reviewed Jun. 10, 2014

"Super delicious, easy to make and got great responses from my whole family."

MY REVIEW
Reviewed Jul. 30, 2013

"Fantastic casserole. I did not have vermicelli so I used thin spaghetti. I will definitely make this again."

MY REVIEW
Reviewed May. 7, 2013

"This recipe has just a few more ingredients but well worth it!!! Picky eaters love, love, love it!"

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