Friday, September 11, 2009

Pepperoni Pizza Skillet

This made a nice week-night meal, and I actually doubled it and used the left overs as freezer meals. I found this one in Simple and Delicious too.

Pepperoni Pizza Skillet
5 cups uncooked wide egg noodles (or other pasta of choice)
1-1/2 lbs. ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
1-1/2 cups chopped pepperoni
1 jar (14 oz.) pizza sauce
1 can cream of mushroom soup
1 (4-1/2 oz)can sliced mushrooms, drained
1/2 cup grated Parmesan cheese
1/4 tsp. garlic powder
1/4 tsp. dried oregano
1/2 cup shredded mozzarella cheese

Cook noodles according to pachage directions.

Meanwhile, in a large skillet, cook the beef, onion and pepper over medium heat until meat is no longer pink; drain. Stir in the pepperoni, pizza sauce, soup, mushrooms, Parmesan cheese, garlic powder, and oregano.

Drain noddles; stir into skillet and heat through. Sprinkle with mozzarella cheese. (Yield 8 servings)
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