- 1 pound ground beef
- 1 (8 ounce) package uncooked egg noodles
- 1 (16 ounce) jar spaghetti sauce, or as needed
- 1 (2.25 ounce) can sliced black olives, drained
- 1 (2.5 ounce) can sliced mushrooms, drained
- 1 (8 ounce) package sliced pepperoni, coarsely chopped
- 20 ounces shredded mozzarella cheese, divided
- Preheat oven to 375 degrees F (190 degrees C).
- Cook the ground beef in a skillet over medium heat until no longer pink, breaking the meat apart into crumbles as it cooks, about 10 minutes.
- Bring a large pot of lightly salted water to a rolling boil. Cook the egg noodles in the boiling water until cooked through yet slightly firm, about 5 minutes; drain.
- Mix the noodles with the spaghetti sauce, black olives, mushrooms, pepperoni, and half the mozzarella cheese in a large mixing bowl; spoon the mixture into a 9x13-inch baking dish and top with remaining half of the mozzarella cheese. Cover the dish with foil.
- Bake in the preheated oven until the casserole is bubbling, 30 to 45 minutes.
05/04/2018
recipepes.com
Pepperoni Pizza Casserole, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
