Slow-Cooked Pizza Casserole Recipe
- 3 pounds ground beef
- 1/2 cup chopped onion
- 1 jar (24 ounces) pasta sauce
- 2 jars (4-1/2 ounces each) sliced mushrooms, drained
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- Dash pepper
- 1 package (16 ounces) wide egg noodles, cooked and drained
- 2 packages (3-1/2 ounces each) sliced pepperoni
- 2 cups (8 ounces) shredded cheddar cheese
- 2 cups (8 ounces) shredded Galbani® Part Skim Mozzarella Cheese
- 1. In a Dutch oven, brown beef and onion over medium heat until meat is no longer pink; drain. Add the spaghetti sauce, mushrooms, salt, garlic powder, oregano and pepper; heat through.
- 2. Spoon half of mixture into a 5-qt. slow cooker. Top with half of the noodles, pepperoni and cheeses. Repeat layers. Cover and cook on low for 4-5 hours or until cheese is melted. Yield: 12 servings.
1 serving (1 each) equals 534 calories, 26 g fat (13 g saturated fat), 131 mg cholesterol, 1,009 mg sodium, 36 g carbohydrate, 3 g fiber, 37 g protein.
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.