Okay, how many of you like to pick the toppings from your pizza? Maybe not at first, but after a few slices, after you had your share of crust you get a little pickier and go for just the good stuff…
I have, maybe once, when cleaning up the kitchen eyed the lone slice left on the pan and having grown up under the rationale of ‘waste not, want not’ dutifully picked off the pepperoni, maybe the sausage crumbles along with a glob of melted cheese. Guilty am I. Go ahead, send me to the gallows but I won’t go hungry, not after this one. Folks, I kinda surprise myself with how good this one actually is…
If by chance you might favor the essence of your favorite pizza toppings all congealed together in a flavorful tomato cheese sauce resting on the a bed of creamy cheesy noodles instead of pizza crust, then this dish is for you.
Pizza Top Casserole (Lasagna)
6 to 8 servings
4 cups uncooked egg noodles, I used wide dumpling style
1 1/2 cup shredded Mozzarella cheese
|(2nd day photo) may not be pretty, but it sho is good!|
1/2 cup shredded Provolone cheese
1/4 cup grated Parmesan cheese
1 tablespoon olive oil
8 ounces fresh mushrooms, sliced thin
1 cup diced onion
1/2 cup diced green pepper
3 garlic toes, minced
1 pound bulk Italian sausage (or casing removed from links)
1/2 pound lean ground beef
1/2 teaspoon Italian seasoning
Crushed red pepper flakes to taste
1 -6 oz packaged sliced Pepperoni
1 -6 oz packaged sliced Canadian Bacon or ham
1 -4 oz can sliced black olives, drained well
1 -26.5 oz jar spaghetti or pasta sauce
1/4 cup half-and-half
1/4 cup Ranch Dressing
1/2 teaspoon Italian seasonings
Salt and pepper to taste
1/4 cup sour cream
Cook the noodles according to the directions on the package, drain and set aside back in the pot. Mix the cheeses together in a bowl and set aside.
Heat a large skillet over medium high heat and add the oil. Add the mushrooms and cook until brown on both sides. Add the onions, bell pepper and garlic stirring to combine and cook tossing all while until vegetables are heated and crisp tender. Remove vegetables to a large warm bowl and keep warm.
Preheat oven to 375 degrees F. Spray a 9×13 inch casserole dish with cooking spray.
In the same skillet, cook the sausage and ground beef until brown. Drain or sop any grease from the pan. Add the Italian seasoning and crushed red pepper. Remove to the bowl of cooked vegetables, cover and continue to keep warm.
Wipe the skillet or use a large saucepan to heat the spaghetti sauce. Stir in the half-and-half, Ranch dressing and seasonings to taste. Cook until heated and then remove from heat,
Add 1 cup of sauce to the noodles along with the sour cream stirring well. Add about 1/2 cup of the cheese blend to the noodles, stir to incorporate and spoon into the casserole dish spreading out to make the bottom layer.
Fold the meat mixture, vegetables and the remaining cheese blend into the sauce just enough to blend. Spoon this on top of the noodle mixture.
Bake for about 20 minutes uncovered or until casserole is nice and hot.
Note: Want more cheese or want to personalize this casserole to suit your taste? Go ahead, add more toppings, change out what-ever you please, add more cheese on top – after all, it’s amore y’all.