Look, look! An entry that's about cooking rather than baking!
Walter likes to take his lunch to work, so I have been working on trying different recipes that will reheat well. This is my first casserole, but it probably won't be my last (especially now that I am no longer lactose intolerant).
Last week, Hy-Vee had a sale on mozzarella--buy one 8-ounce ball, get one free. I couldn't pass that up.
Potato Pizza Casserole
I found this recipe here at AllRecipes. It was not a pretty dish, but it tasted fine. It was a little bland, but it will definitely be made again.
-1 pound ground beef
-1 small onion, chopped
-salt and pepper to taste
-1/4 teaspoon garlic powder
-5 cups peeled and thinly sliced potatoes (I used 1 26-ounce bag of shredded hash browns)
-1 3-ounce package chopped pepperoni (I used 1 5-ounce bag of Hormel mini pepperonis)
-1 10.75-ounce can condensed tomato soup
-1 10.75-ounce can condensed Cheddar cheese soup
-1/2 cup milk
-1/2 teaspoon dried oregano
-1/4 teaspoon Italian seasoning
-1/2 teaspoon brown sugar (I ommitted)
-8 ounces shredded mozzarella cheese (I used 16 ounces crumbled)
1. Preheat the oven to 350 degrees
2. Brown ground beef with onions. Drain grease. Season with salt, pepper, and garlic powder.
3. In a saucepan over medium heat, combine the tomato soup, Cheddar cheese soup, and milk. Season with oregano, Italian seasoning, and brown sugar. Mix well, and cook until heated through.
4. Spread the sliced potatoes (or hash browns) in a layer on the bottom of a 9x13 inch baking dish. Spread the ground beef and onion over the potatoes. Place slices of pepperoni over the ground beef. Pour sauce over other ingredients. (I mixed ingredients together after this until the sauce was combined over everything. If using sliced potatoes, this would not work as well).
5. Cover the dish with aluminum foil, and bake for 30 minutes. Remove the aluminum foil, sprinkle mozzarella cheese over the top, and bake for an additional 15 minutes, until the cheese is melted and bubbly.