We were able to eat on this yummy dish for 3, count ’em 3 days! I’m pretty sure that’s partially why I feel like this dish was a huge success. Three meals = easy cooking for 2 days! This recipe was actually a take on one that my mom has made for years. When I was young, we ate A LOT of casseroles 🙂 and while at the time they were not my favorite, I’ve really grown to love cooking ~ and of course eatting~ these fun dishes! They are not, by any means a pretty sight to behold, but man do they ever taste good! And usually, they are even more flavorful the second day. So all of you out there who are afraid of leftovers, buck up and try this pizza casserole on day 2. You’ll be pleasantly surpised 🙂
- 1/2 – 3/4 box corkscrew noodles (or any kind). Usually 1 box = 1lb of pasta
- 1 jar of pasta sauce (or 2 cans of pizza sauce, which is what I usually use, but we didn’t have any here!)
- 1/2 onion diced, sauteed till soft
- 1 lb ground beef, browned (normally I’d used turkey, but again, can’t find it in norway!)
- several slices of pepper jack cheese ripped into little pieces (or a bag of shredded motz)
- several slides of salami (or I usually use pepperoni!)
- handful of cherry tomatoes, sliced thinly
- optional additions: green pepper (sauteed), black olives, ground sausage, red pepper flakes, or any other pizza topping you can think of!
Boil noodles till al dente.
Brown the meat with the onions and any other veggies that you decide to include (e.g., green pepper etc.).
Spray the bottom of a cassarole dish with Pam spray. In a large bowl, combine the pasta sauce, meat/veggie mixture, and the noodles. Dump the mixture into te cassarole dish. Top the cassarole with the tomatoes slices, cheese, and salami slices.
Bake at 350 COVERED for approx 30 min or till warmed through. Bake an additional 10 min uncovered until the cheese browns & the salami gets crunchy.Enjoy!