I’m almost certain that my friend, and now principal at the elementary school where I teach, shared this pizza casserole with me years ago. If I remember correctly, we were taking a literature class together at the time. It was an evening class after a long day at school so we all took turns bringing in dinner. Della brought this delicious casserole dish and I have made it many times since for my family. If I remember, the only modification I’ve made to this recipe is to leave the mushrooms out that Della included in her casserole. While I remember the mushrooms making a great addition to this dish…I left them out because my children were young at the time and they were not too crazy about mushrooms so I’ve made this casserole without them since. I usually use jar spaghetti sauce but I forgot to purchase it at the grocery store and since I was snowed in, I made my stand-by homemade sauce to substitute for the jarred sauce. This is the first time I’ve had to do this. I can honestly say…I will probably do this from now on because the casserole was even better than before and I didn’t think that was possible.
30 oz. jar of spaghetti sauce
|Cook pasta, drain, mix with Parmesan cheese, eggs and soft butter.
Pour pasta mixture into buttered 9×13 casserole dish
Fry ground beef and small onion. Drain.
|Layer pasta, meat mixture and spaghetti sauce
in casserole dish.
|Top with mozzarella cheese.|
|Finally….layer top with pepperoni slices.
Cover casserole dish with aluminum foil.
Bake, covered, for 20 minutes at 350 degree F.
Bake another 15 minutes.
Let cool, slice
|A slice of yumminess!|
|This was the assembly line.
SOURCE: Della Bell, friend and co-worker (Thank you for sharing!)