Saturday, April 26, 2008

Pizza Spaghetti Style - Casserole (Can be made ahead)

Pizza Spaghetti Style

This is a "new" family favorite. Everyone loved it - especially the kids -

Prep Time: 35 minutes
Cook Time: 45 minutes

1 lb. ground beef
1 onion, chopped
1 green bell pepper, chopped (we don't like - so I didn't use)
8 oz. pkg. button mushrooms, sliced OR 2 more bell peppers, chopped
26 oz. jar pasta sauce
8 ounce can tomato sauce
1 teaspoon dried Italian seasoning
1 lb. spaghetti pasta, broken into 2" pieces
3/4 cup whole milk
2 eggs, beaten
1 (5 ounce) package sliced pepperoni
1-1/2 cups shredded Cheddar cheese
2 cups shredded Monterey Jack cheese

Preheat oven to 350 degrees.

Bring a large pot of water to boil for cooking spaghetti.

Cook ground beef, onion, green pepper, and mushrooms in heavy skillet over medium heat until beef is browned, stirring to break up beef. Drain well and add pasta sauce, tomato sauce, and Italian seasoning; stir well and let simmer while preparing spaghetti.

Cook spaghetti according to package directions.

Meanwhile, combine eggs and milk in large bowl and beat until blended.

Drain spaghetti and toss with egg and milk mixture.

Spread half of spaghetti/egg/milk mixture in a 13x9" glass baking dish. Top with half of sauce and beef mixture. Repeat layers.

To freeze, cool casserole in refrigerator at this point. When cold, wrap well, label, and freeze up to 3 months. To thaw and reheat, thaw casserole overnight in refrigerator. Bake, covered, at 350 degrees F for 40-50 minutes until thoroughly heated. Uncover, top with pepperoni and cheese, and bake 10-15 minutes longer until cheese melts and edges of casserole bubble.

To refrigerate overnight and bake the next day, cover the casserole and chill for 2-24 hours.

When ready to eat, bake, covered, at 350 degrees F for 40-50 minutes until hot. Then uncover, top with pepperoni and cheese, and bake for 10-15 minutes longer until cheese melts.
If baking without freezing or refrigerating, bake at 350 degrees for 30-40 minutes until hot and bubbly. Top with pepperoni, then cheese, return to oven, and bake for 10 minutes longer to melt cheese. Let stand 5 minutes to set, then cut into squares to serve. 10 servings

Enjoy !!!!


GailD said...

Janice - that recipe looks good. Can you use 1% or 2% milk in it? I see it calls for whole milk...but we generally don't have it in the house.

Ginger said...

I made this dish the other day. Super yummy! I made it with skim milk (the only kind of milk that I buy) and it turned out just fine. Thanks for sharing the recipe!

GailD said...

I didn't have enough of the "real" stuff when I made it. I didn't have fresh mushrooms, had to use canned...didn't have fresh onions, had to use dry/minced, didn't have whole milk, had to use 1%. Also I think my Italian Seasoning was old, and don't think it added much flavor, so this was not the "success" I had hoped for. It was good...but next time, I'm going to use ALL fresh ingredients!

Janice said...

Gail.... sorry I'm just now seeing your question.... Hope the next time you make it you like it better....

and yes - I use skim milk also !!!