2 lb. ground beefMinced onion
Green pepper, to taste
2 (28oz.) jars spaghetti sauce
1 tsp. Italian Seasoning
1 tsp. garlic salt
2 c. shredded mozzarella cheese
1/4 c. shredded parmesan cheese
8 oz. sliced pepperoni
1 (16oz.) pkg. spiral or penne pasta, cooked and drained
Brown hamburger, onion, pepper; drain. Stir in spaghetti sauce, pasta, Italian seasoning, and garlic salt. Transfer to 2 greased 9x13-inch pans. Arrange pepperoni on top. Sprinkle with cheeses. Cover and freeze one casserole up to 3 months. Bake the second casserole, uncovered, at 350-degrees for 25-30 minutes, or until heated through. To use frozen casserole, thaw in refrigerator overnight. Bake at 350-degrees for 35-40 minutes. Yield: 2 casseroles (8 servings each).
Contributor: Ruth Moss and Arlis Kraai (modified by me)
Cookbook: American Reformed Church Cookbook, Hull, IA, 2003
1 comment:
As you can see by the picture, DH can't wait to have this casserole. The original recipe doesn't have the spices, but I think it adds a lot. Use Chunky Vegetable Spaghetti sauce or add some veges, use whatever pasta you have on hand. I usually have one of these in the freezer.
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