Frugal Comfort Recipes:Pizza Casserole

Posted on 09 November 2010 by noelskitchen

 Frugal Comfort Recipes

My Deep Covered Baker  is the best investment I’ve made when it comes to kitchen products. I use it at least 3-4 times per week and I can make a variety of great dishes that are quick and easy. Plus, I can make the meal ahead of time and place in the refrigerator until just before dinner. It will make your life in the kitchen easier and your family will LOVE the wonderful meals you make! Both oven and microwave safe, the Deep Covered Baker is very versatile. 

With the season changing, this week, I’ll be sharing some of my favorite frugal comfort recipes that are frugal on your wallet, easy to make and you can make a HUGE amount! I highly suggest this meal as a family-kid friendly meal. Just think of all the different additions you could add!

 Pizza Casserole

Ingredients:

1 pound ground beef

2 cups Mostaccioli noodles (or your favorite pasta noodles)

1 9.75 ounce jar Prego Chunky Garden Mushroom Supreme with Baby Portobello Italian Sauce

1 cup pepperoni slices

1 teaspoon oregano

1 1/2 cups shredded Mozzerella cheese, divided

Directions:

Preheat oven to 350 degrees.

In a large skillet, brown ground beef. While browning beef, boil the pasta noodles. Once noodles are cooked, drain and add them to the cooked ground beef along with pasta sauce, pepperoni slices and oregano. Stir until ingredients are combined.

Add 1 cup of the Mozzerella cheese. Together in the skillet, mix all ingredients, stirring thoroughly. Add to Deep Dish Baker, top with remaining cheese. Cover with baker lid and bake for 3o minutes.

Freezing Directions:

Prepare up to the point of baking, do not bake. Instead, place in a freezable aluminum pan, cover and freeze. To serve: Thaw in refrigerator. Bake covered at 350 degrees for 3o minutes.

Recipe Note: Try adding green bell peppers, red bell peppers, olives, sausage and onion for a Combo Pizza Casserole

Next week, I will share my favorite side dish to share at a holiday party.

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4 Comments For This Post

  1. Motherrimmy Says:

    This definitely looks like a family pleasing meal!

  2. noelskitchen Says:

    I love the fall/winter menu plans. It is so easy to be in the kitchen letting the warm stove warm me as I squirrel away meals for us. What about you?

  3. Kim Smyth Says:

    I made a hamburger casserole yesterday and I feel it needs a topper. It was in the fridge all night to take to a mtg tonite. What do you think would be the best topper, chedder cheese? Can I take it cold to the oven and add cheese and bake about 30 minutes. My casserole was a little juicy when I put it up for the night.

  4. noelskitchen Says:

    You could always try a light bread crumb topping or a cornbread topping would work too. if you’re going to put the cheese on the top, I’d use the cornbread topping then put a little bit of cheese over the cornbread layer. Before heating in the oven, preheat your oven and have the casserole sit on the counter for 10 to 15 minutes before placing it in the oven. This brings it to room temp and you won’t take a chance in your baking dish breaking. Hope this helps you. :)

1 Trackbacks For This Post

  1. Crock Pot Loaded Baked Potato Chowder | Noel's Kitchen Tips Says:

    [...] version was made in one of the best kitchen baking/cooking investments I made as a consultant…The Deep Covered Baker. That recipe was created for using the microwave. Yes, I said the the microwave. You’d be [...]

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