Keep your shirts on — there’s not a tater tot or cream of mushroom soup can anywhere near these.
MEATLOVERS PIZZA CASSEROLE
adapted from cully’s kitchen
1 lb bow tie pasta
1 lb mild italian sausage
1 large onion, medium size chopped
1/2 green pepper, thinly sliced
2 (26 ounce) jars spaghetti sauce (mushroom and garlic)
1 lb cubed cooked ham
1/2-1 lb of sliced pepperoni
3 (8 ounce) bags of shredded mozzarella cheese
6 tablespoons of grated parmesan cheese
2 tablespoons chopped garlic
1 teaspoon dried oregano
Cook pasta in boiling water until al denté.
Cook sausage, garlic powder and oregano with onions until the juices run clear. Add green pepper.
In a lightly greased 9×13×3 inch pan, pour a small amount of sauce to lightly coat bottom.
Layer ingredients in the order listed below.
1st layer-1/3 of the pasta, 1/3 remaining sauce, 1 bag of mozzarella cheese, 2 Tablespoons parmesan cheese, sausage and onions.
2nd layer-1/2 of the remaining pasta, 1/2 remaining sauce, 1 bag of mozzarella cheese, 2 Tablespoons parmesan cheese, ham.
3rd layer-all remaining pasta, all remaining sauce, 1 bag of mozzarella cheese, 2 Tablespoons parmesan cheese, all the pepperoni(completely covering the entire top with pepperoni).
Bake at 375°F for 40 minutes.
Let sit for 5 minutes before serving.
lo carb cafe claims this tastes like a McDonald’s cheeseburger. Don’t know if that’s praise or criticism.
1 lb of hamburger
1 tomato, chopped
half an onion, chopped
1 cup cheddar cheese, shredded
3 strips of cooked bacon, crumbled
Two dill pickles, chopped
four slices of American cheese
Cook onion and brown beef until no longer pink.
Add tomato, cook for a few minutes. Add crumbled bacon and pickles.
Remove from heat and add half a cup of the shredded cheese, mixing thoroughly.
Pour mixture into small casserole dish. Sprinkle remaining shredded cheese on top.
Top that with four squares of cheese.
Bake for 15 minutes or until cheese slices brown.
Serve with shredded lettuce and a dollop of Thousand Island dressing.