Potato Pizza Casserole
TOTAL TIME: Prep: 25 min. Cook: 4 hours
YIELD: 8 servings.
Here’s a fun, full-flavored meal the whole family will go for. It’s great on weeknights when you all come through the door hungry at the same time. —Tyler Sherman, Williamsburg, Virginia
Ingredients
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1 pound ground beef
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1/2 pound sliced fresh mushrooms
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1 medium green pepper, chopped
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1 small onion, chopped
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2 jars (14 ounces each) pizza sauce
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1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
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1/2 cup 2% milk
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1 teaspoon Italian seasoning
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1/2 teaspoon garlic salt
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1/4 teaspoon crushed red pepper flakes
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1 package (32 ounces) frozen cubed hash brown potatoes, thawed
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15 slices pepperoni, chopped
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2 cups shredded Italian cheese blend
Directions
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1.
In a large skillet, cook the beef, mushrooms, green pepper and onion until meat is no longer pink; drain.
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2.
Meanwhile, in a large bowl, combine the pizza sauce, soup, milk, Italian seasoning, garlic salt and pepper flakes. Stir in the potatoes, pepperoni and beef mixture.
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3.
Transfer half of the meat mixture to a 5-qt. slow cooker. Sprinkle with half of the cheese; repeat layers. Cook, covered, on low until potatoes are tender, 4-5 hours.
Nutrition Facts
1-1/2 cups: 402 calories, 18g fat (8g saturated fat), 62mg cholesterol, 1155mg sodium, 34g carbohydrate (8g sugars, 4g fiber), 24g protein.
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