Peggys Pizza Casserole Food

POTATO PIZZA CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Cook the ground beef and onion in a large skillet over medium heat until evenly browned. Drain off grease. Season with salt, pepper, and garlic powder.
• Spread the sliced potatoes in a layer on the bottom of a 9x13 inch baking dish. Spread the ground beef and onion over the potatoes. Place slices of pepperoni over the ground beef. In a saucepan over medium heat, combine the tomato soup, Cheddar cheese soup, and milk. Season with oregano, Italian seasoning, and brown sugar. Mix well, and cook until heated through. Pour over the contents of the baking dish.
• Cover the dish with aluminum foil, and bake for 30 minutes in the preheated oven. Remove the aluminum foil, sprinkle mozzarella cheese over the top, and bake for an additional 15 minutes, until the cheese is melted and bubbly.

PIZZA CASSEROLE

Steps:

• Cook noodles according to package directions.
• Preheat oven to 350 degrees F (175 degrees C).
• In a medium skillet over medium-high heat, brown the ground beef with the onion, garlic and green bell pepper. Drain excess fat. Stir in the noodles, pepperoni, pizza sauce and milk, and mix well. Pour this mixture into a 2-quart casserole dish.
• Bake at 350 degrees F (175 degrees C) for 20 minutes, top with the cheese, then bake for 5 to 10 more minutes.

PEPPERONI PIZZA CASSEROLE

Steps:

• 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 cooked ground beef, spaghetti sauce, black olives, mushrooms, pepperoni, and 1/2 of the mozzarella cheese in a large mixing bowl. Spoon the mixture into a 9x13-inch baking dish and top with remaining cheese. Cover the dish with foil.
• Bake in the preheated oven until the casserole is bubbling, 30 to 45 minutes.

PEGGY'S EGGPLANT CASSEROLE

Steps:

• Preheat oven 350 degrees.
• Lightly butter 13"x9" baking pan.
• Peel and cube eggplant. Boil in just enough water to cover until very tender; drain well and set aside.
• Using a food processor, process ham until coarsley chopped; set aside.
• In a large skillet or Dutch oven over medium heat, fry together onion, bell pepper and garlic until tender.
• Add basil, salt, black pepper, cayenne, paprika and reserved ham, stirring well. Cook about 5 minutes.
• Turn off fire.
• Add eggplant, mashing well and breaking up chunks.
• Add to the eggplant mixture 1/2 cup breadcrumbs and 1/4 cup Parmesan cheese; combine.
• Turn mixture into prepared baking pan, smoothing top.
• Sprinkle top with the additional breadcrumbs and Parmesan cheese.
• Dot with butter.
• Bake 350 degrees about 20 - 30 minutes or until crumbs and cheese on top become slightly browned.