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Pepperoni Casserole Recipe

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This recipe for Pepperoni Casserole, by , is from The Brandt/Awsumb Family Reunion Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rod & Candace Brandt
Added: Wednesday, February 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 T. oil
2 lb. ground beef
1/2 lb. sliced pepperoni
2 large green peppers, chopped
2 c. onion, chopped
1 c. celery, chopped
1/2 c. black olives, sliced
1 4oz. can mushrooms
1 10 3/4 oz. can tomato soup
1 qt. spaghetti sauce
1 12 oz. box Rigatoni noodles
1/2 lb. Mozzarella cheese

Directions:
Directions:
Saute the first 6 ingredients together in a large Dutch oven. Drain excess grease from the pan. Add the next 4 ingredients and simmer on low, stirring occasionally. Meanwhile, prepare pasta according to directions and drain. Fold pasta into the tomato mixture until all ingredients are evenly distributed. Divide evenly between two, 3 quart casseroles. Top with cheese. Bake at 350 for 55 minutes, Top with cheese and bake 5 minutes more.

Number Of Servings:
Number Of Servings:
10 - 12
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Yes, this is a large recipe with enough fat to bring on a heart attack but, it is liked by nearly everyone and you can also freeze the extra casserole to use within the next 8 weeks or so.

 

 

 

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