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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
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I discovered this recipe in the reader's exchange page of our local electric cooperative's magazine. Serve it whenever you've got a crowd to please!Judy Chandler, Franklin, Kentucky Ingredients:
1 pound ground turkey or beef |
1 package (3-1/2 ounces) sliced pepperoni |
1 medium onion, chopped |
1 medium green pepper, chopped |
1 jar (4-1/2 ounces) sliced mushrooms, drained |
7 ounces vermicelli, cooked and drained |
1/3 cup butter, melted |
1 can (15 ounces) tomato sauce, divided |
1 cup (4 ounces) shredded swiss cheese |
4 cups (16 ounces) shredded part-skim mozzarella cheese |
1/2 teaspoon dried oregano |
1/2 teaspoon dried basil |
Directions:
1. In a large skillet, cook the beef, pepperoni, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in mushrooms; set aside.
2. Combine vermicelli and butter in a greased 13-in. x 9-in. baking dish; toss to coat. Pour 1 cup tomato sauce over pasta; top with half of meat mixture. Combine Swiss and mozzarella cheeses; sprinkle half over top. Sprinkle with oregano and basil. Layer with remaining meat and cheese mixtures. Pour remaining tomato sauce over top.
3. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Yield: 8-10 servings.
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