Pepperoni Potatoes Recipe

5 1 2
Pepperoni Potatoes Recipe
Pepperoni Potatoes Recipe photo by Taste of Home
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Pepperoni Potatoes Recipe

Read Reviews
5 1 2
Publisher Photo
"On lazy Saturdays, my family really enjoys this comforting casserole," writes Brenda Schrag. The Farmington, New Mexico cook relies on convenient O'Brien potatoes, bits of pepperoni, mozzarella cheese and sweet red pepper for the hearty dish.
Recommended: Pizza-Flavored Recipes
MAKES:
12-15 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.
MAKES:
12-15 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.

Ingredients

  • 3 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried parsley flakes
  • 1/4 teaspoon dried basil
  • 1/8 teaspoon pepper
  • 1 package (28 ounces) frozen O'Brien potatoes, thawed
  • 1/4 cup chopped sweet red pepper
  • 1 cup frozen corn, thawed
  • 1 cup (4 ounces) shredded mozzarella cheese
  • 27 slices pepperoni, quartered

Directions

In a small saucepan, melt the butter over medium heat. Stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the seasonings.
In a greased 13-in.x 9-in.x 2-in. baking dish, layer the potatoes, red pepper and corn. Top with the white sauce, cheese and pepperoni. Bake, uncovered, at 375° for 25-30 minutes or until heated through. Yield: 12-15 servings.
Originally published as Pepperoni Potatoes in Quick Cooking September/October 2004, p15

Nutritional Facts

1 each: 127 calories, 6g fat (3g saturated fat), 17mg cholesterol, 304mg sodium, 13g carbohydrate (3g sugars, 2g fiber), 5g protein.

  • 3 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried parsley flakes
  • 1/4 teaspoon dried basil
  • 1/8 teaspoon pepper
  • 1 package (28 ounces) frozen O'Brien potatoes, thawed
  • 1/4 cup chopped sweet red pepper
  • 1 cup frozen corn, thawed
  • 1 cup (4 ounces) shredded mozzarella cheese
  • 27 slices pepperoni, quartered
  1. In a small saucepan, melt the butter over medium heat. Stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the seasonings.
  2. In a greased 13-in.x 9-in.x 2-in. baking dish, layer the potatoes, red pepper and corn. Top with the white sauce, cheese and pepperoni. Bake, uncovered, at 375° for 25-30 minutes or until heated through. Yield: 12-15 servings.
Originally published as Pepperoni Potatoes in Quick Cooking September/October 2004, p15

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MY REVIEW
jesbubba User ID: 4362409 223833
Reviewed Mar. 30, 2015

"I wasn't sure about this recipe at first but I gave it a try anyways. I made it exactly as instructed and everyone loved them! Even the little 2 year old and my very fussy-eater husband. Thanks so much for this different recipe that is sure to become a family favorite!"

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