PIZZA HOTDISH OR PIZZA CASSEROLE
My family absolutely raves about this recipe, so do their friends. I have shared this recipe with many people over the years. I got it about 20 years ago and it has become a staple to our regular line up. Who doesn't love pizza?
Provided by Dissie
Categories Meat
Time 50m
Yield 8-12 serving(s)
Number Of Ingredients 17
Steps:
- Prepare egg noodles as directed on package, drain.
- Add cheddar cheese soup to egg noodles and mix.
- Meanwhile, brown hamburger with onion and garlic, drain grease.
- Add spaghetti sauce, water, garlic salt, tomato sauce, salt and pepper and oregano.
- Simmer about 5 minutes.
- While heat is still on, add in half the package of pepperoni one at a time to make sure the pepperoni doesn't stick to each other. Pepperoni will become limp, this will let you know its ready.
- Grease a 9x13 pan
- Add meat mixture to noodle mixture and stir in 1/2 of the mozzarella and cheddar cheese.
- Place meat and noodles in greased pan.
- Cover top of casserole with remaining pepperoni like you top a pizza.
- and then sprinkle the rest of the remaining cheese on top.
- Bake at 350 degrees for 30 minutes until bubbly and cheese melts and is starting to brown slightly.
- *tip Use a cookie sheet under casserole to catch anything that may spill over during baking.
PIZZA HOT DISH
The great taste of pizza in a casserole! Substitute 2 cups of pizza cheese for the cheddar and mozzarella if desired. The no-stick foil is great to use on this casserole when baking so the cheese doesn't stick.
Provided by Lvs2Cook
Categories One Dish Meal
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Saute ground beef, pepper and onion in a large skillet over medium heat until beef is browned. Drain. Add pizza sauce and seasonings and simmer for 15 minutes.
- Spread cooked pasta in a greased 13x9 baking pan and pour sauce mixture over pasta. Spread mushrooms and olives over top and sprinkle with cheeses.
- Cover and bake at 350º for 35 minutes. Uncover and bake an additional 10 minutes.
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