It’s that time of year again, to start getting out those casserole and crockpot recipes! I really wished I took more advantage of my crockpot. I’ve used it twice in the last two weeks (which is a lot for me) and it has been wonderful coming home to my kitchen that smells like someone has been cooking in it all day AND dinner practically already on the table after a long day at work. You want to know what I made? Well, the first was White Chicken Chili the second…you’ll have to come back to find out soon!
Back to my pizza casserole. I kind of threw some stuff together for this one. I looked at a few of my church cookbooks that had similar recipes but didn’t follow one to the T. It was good, I liked it. I think my husband’s (soon to be daddy!) taste buds got confused with the pepperoni taste, but he ate it :)
8 oz Whole Wheat Wide Egg Noodles
1-2 jars Spaghetti Sauce
1 lb ground beef
Pepperoni, chopped up
Onion, diced – Optional
Brown ground beef and onion; drain fat and add chopped pepperoni.
Cook pasta according to directions on your box, drain.
Mix the spaghetti sauce with the cooked ground beef mixture and add the pasta, mixing thoroughly. Dump into a 8×8 or larger dish and spread desired amount of cheese over the top.
Cook at 350 for 30-40 minutes or until cooked through.