A cheesy casserole with all of your favorite pizza toppings. I like to serve this with a salad and garlic bread. The leftovers are great. I have prepared this in advance and then taken it to potlucks in a slow cooker the next day.
Ingredients
- ground beef: 1 pound
- uncooked egg noodles: 1 pack (8 ounce pack)
- spaghetti sauce: 1 jar (16 ounce jar, or as needed)
- black olives: 1 can (2.25 ounce can, drained, sliced)
- mushrooms: 1 can (2.5 ounce can, drained, sliced)
- pepperoni: 1 pack (8 ounce pack, chopped, sliced)
- ounces shredded mozzarella cheese: 20 piece (divided)
Metric Conversion
Stages of cooking
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Preheat oven to 375 degrees F (190 degrees C).
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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.
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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.
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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.
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Bake in the preheated oven until the casserole is bubbling, 30 to 45 minutes.
