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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This family-pleasing casserole from Bernice Knutson of Soldier, Iowa comes together in a snap. Itâs perfect for an easy weeknight meal and can easily be doubled and frozen for later. Ingredients:
10 ounces uncooked egg noodles |
1-1/2 pounds ground turkey or beef |
1/2 cup finely chopped onion |
1/4 cup chopped green pepper |
1 jar (14 ounces) pizza sauce |
1 can (4 ounces) mushroom stems and pieces, drained |
1 cup (4 ounces) shredded cheddar cheese |
1 cup (4 ounces) shredded part-skim mozzarella cheese |
1 package (3-1/2 ounces) sliced pepperoni |
Directions:
1. Cook noodles according to package directions. Meanwhile, in a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain.
2. Add pizza sauce and mushrooms. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through. Drain noodles.
3. In a greased 13-in. x 9-in. baking dish, layer half of the noodles, beef mixture, cheeses and pepperoni. Repeat layers. Cover and bake at 350° for 15-20 minutes or until heated through.
4. Serve immediately or before baking, cover and freeze casserole for up to 3 months.
5. To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350° for 45-50 minutes. Uncover; bake 15-20 minutes longer or until heated through. Yield: 6 servings.
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