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Mushroom Pizza Casserole Recipe

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You'll get big smiles all around when you put this cheesy, beefy pasta bake on the dinner table. Kids and adults alike enjoy the fantastic pizza taste.—Judie Heiderscheit, Holy Cross, Iowa
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 6 servings

Ingredients

  • 8 ounces uncooked wagon wheels or pasta of your choice
  • 1 pound ground beef
  • 1 small onion, chopped
  • 1 jar (14 ounces) pizza sauce
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1/2 teaspoon Italian seasoning
  • Salt to taste
  • 1/2 to 1 cup shredded mozzarella cheese

Nutritional Facts

1 serving (1 each) equals 335 calories, 12 g fat (5 g saturated fat), 44 mg cholesterol, 522 mg sodium, 35 g carbohydrate, 3 g fiber, 22 g protein.

Directions

  1. Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the pizza sauce, mushrooms, olives, Italian seasoning and salt. Drain pasta; stir into beef mixture.
  2. Transfer to a greased shallow 2-qt. baking dish; sprinkle with cheese. Bake, uncovered, at 350° for 25 minutes or until heated through and cheese is melted. Yield: 6 servings.
Originally published as Pizza Casserole in Country Woman January/February 2005, p35

Nutritional Facts

1 serving (1 each) equals 335 calories, 12 g fat (5 g saturated fat), 44 mg cholesterol, 522 mg sodium, 35 g carbohydrate, 3 g fiber, 22 g protein.

Full-Bodied Red Wine

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

Reviews for Mushroom Pizza Casserole

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Reviewed Mar. 13, 2013

I could tell that this would be bland, so I decided to spice it up for my husband and me. I added a large chopped jalapeno pepper and sauteed it with the onion. I used fresh mushrooms and sauteed them with the jalapeno and onion. I increased the Italian seasoning to a tablespoon and eliminated the salt. My husband gave it a 10! It was great and was not hot -- more like on a medium-to-mild scale of spiciness. The longer you cook the jalapeno pepper, the milder it gets.

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