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Pepperoni Pizza Skillet

 Pepperoni Pizza Skillet
On hectic school nights, no household can have too many hearty, 30-minute meals the whole family asks for. This creamy, flavor-packed skillet supper is sure to be one of those—again and again! —Anna Miller, Quaker City, Ohio
8 ServingsPrep/Total Time: 30 min.


  • 5 cups uncooked wide egg noodles
  • 1-1/2 pounds ground beef
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1-1/2 cups chopped pepperoni
  • 1 jar (14 ounces) pizza sauce
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 can (4-1/2 ounces) sliced mushrooms, drained
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 1/2 cup shredded part-skim mozzarella cheese


  • Cook noodles according to package directions.
  • Meanwhile, in a large skillet, cook the beef, onion and pepper over
  • medium heat until meat is no longer pink; drain. Stir in the
  • pepperoni, pizza sauce, soup, mushrooms, Parmesan cheese, garlic
  • powder and oregano.
  • Drain noodles; stir into skillet and heat through. Sprinkle with
  • mozzarella cheese. Yield: 8 servings.
Nutritional Facts: 1 cup equals 512 calories,

2 of 2

Pepperoni Pizza Skillet (continued)

Nutritional Facts: 30 g fat (12 g saturated fat), 118 mg cholesterol, 1,235 mg sodium, 27 g carbohydrate, 3 g fiber, 32 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.