November 7, 2008

 

Pizza Casserole

If you don't have time to make gluten-free pizza from scratch, but you don't want to disappoint the family, try a pizza casserole. No, it's not the same, but it's still good. It's a cross between pizza, spaghetti, and lasagna. How can it not be good?


This is a recipe that you can easily adjust in quantity and to your taste. As I made this tonight, I was remembering how much I used to depend on recipes that gave exact amounts. Now, even in baking, I'm much more comfortable with some of this and a little of that. I will try to be more specific for the sake of those who need it, but it really doesn't have to be exact.

Gluten-Free Pizza Casserole
Ingredients
12 oz. gluten-free pasta (I used Tinkyada penne)
1 lb. ground beef (bulk sausage would also be good)
1 onion, chopped
Pepperoni (Hormel is GF; sorry, I can't be exact on this because I had a 1 lb. package. A small package should be plenty)

29 oz. jar spaghetti sauce
16 oz. mozzarella cheese, shredded (The amount can vary to taste)


Instructions

Cook the pasta and quickly rinse with cold water. Drain. Cook the beef and onions and drain. Spray a large casserole dish. Mine is a little bigger than 9 x 13. Put a small amount (1/4 c.?) of spaghetti sauce in the bottom of the dish and spread it out thinly. Add half the pasta. Top with half the beef/onion, and half of the remaining spaghetti sauce. Top with half the cheese and add a layer of pepperoni. Repeat pasta, beef/onion, sauce, cheese, and pepperoni. Bake at 350 degrees for 30 minutes.

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Comments:
looks good! I make somewhat vegetarian version of this, but I've never really tired to make it turn out like pizza. I think that might just be the trick - to make it more than just veggies and pasta bake. Thanks for the idea!
 
Linda -- This looks fantastic! I shared the link to your recipe on my gluten free swap group today!! SO hopefully a bunch of folks will stop by and see your recipe today! I can't wait to try this!
 
That looks so good! My kids love all things pepperoni. We will have to try this.
 
Made this recipe last night, and I loved it. However, I used the bionature gluten free noodles. I find that they make better left overs because they don't dissolve when they get moist.
 

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