Saturday, February 6, 2016

Pepperoni Macaroni

Pepperoni Macaroni
(Quick Cooking - Marlene Mohr, Ohio)

One of Rebekah's favorites.

2 1/2 cups uncooked elbow macaroni
1 pound ground beef or bulk sausage
15 ounce can pizza sauce
8 ounce can tomato sauce
1/3 cup milk
3.5 oz package of sliced pepperoni - cut slices in half
4.2 oz jar/can of sliced mushrooms
2.25 oz can sliced black olives, drained (I just slice up about 1/3 cup of black olives since I usually buy the whole ones)
1 cup (4 oz) shredded mozzarella

Preheat oven to 350.
Cook macaroni according to package directions for al dente. Drain.
Meanwhile, in a skillet, brown the ground beef until no longer pink, drain.
In a large bowl, combine the pizza sauce, tomato sauce and milk.
Stir in meat, macaroni, pepperoni, mushrooms and olives.

Pour into a greased 13 x 9 inch casserole.  Cover and bake at 350 for 30 minutes.  Uncover and sprinkle with cheese.  Bake 10 - 15 minutes longer or until cheese is melted.

8-10 servings

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