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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

  • Preheat oven to 375°. Cook macaroni according to package
  • directions; drain. Stir in eggs, Parmesan cheese, sour cream and
  • Italian seasoning. Transfer to a greased 11x7-in. baking dish. Bake
  • 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 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as

2 of 2

Pepperoni Casserole (continued)

Wine (continued)
Chianti, Sangiovese, Malbec or Zinfandel.