Print Options

Back to Pepperoni Casserole >

Include these items:

Select reviews >

Taste of Home Logo

Pepperoni Casserole

 Pepperoni Casserole
Pizza taste without the takeout? Believe it! With great pepperoni flavor, this recipe will give the whole family an easy alternative on pizza night. —Mary Shivers, Ada, Oklahoma
6 ServingsPrep: 20 min. Bake: 20 min. + standing

Ingredients

  • 1-1/2 cups uncooked elbow macaroni
  • 2 eggs, lightly beaten
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup sour cream
  • 1/2 teaspoon Italian seasoning
  • 1-1/2 cups pizza sauce
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 30 slices pepperoni
  • 1 can (2-1/4 ounces) sliced ripe olives, drained

Directions

  • Cook macaroni according to package directions; drain. Stir in the
  • eggs, Parmesan cheese, sour cream and Italian seasoning. Transfer to
  • a greased 11-in. x 7-in. baking dish. Bake at 375° for 10
  • minutes.
  • Spread with pizza sauce. Sprinkle with mozzarella cheese; top with
  • pepperoni and olives. Bake 10-15 minutes longer or until cheese is
  • melted. Let stand for 10 minutes before serving. Yield: 6 servings.
Nutritional Facts: 1 piece equals 316 calories, 18 g fat (8 g saturated fat), 111 mg cholesterol, 808 mg sodium, 20 g carbohydrate, 2 g fiber, 19 g protein.

2 of 2

Pepperoni Casserole (continued)

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.