Pizza Casserole

After I made this, my husband said it reminded him of a pasta dish a popular pizza place makes.  I hadn't thought of it but now that he had mentioned it, yes it does.  It was never one I ordered since the veggies were always still crunchy.  We like soft veggies.  If you like the add ins be sure to cook them first unless you like them crunchy. They also used assorted pasta. Mix and match as you like!

Pizza Casserole

8 ounce box of pasta (I used gluten-free elbow macaroni)
2 - 14 ounce jars pizza sauce (or 3 cups of homemade)
1 pound cooked ground beef
1/2  of a 7 ounce package pepperoni slices (use 2/3 cut in half for in the casserole and 1/3 cut into quarters on top)
2 cups shredded mozzarella (or Italian Blend Cheese)

Other options for stir ins:
mushrooms
green peppers
onions
sausage

Cook and drain pasta.  Mix together all of the ingredients except for the cheese and 1/3 of the pepperoni slices.

 Dump into 9 x 13 pan (you can grease if you want - I never seem to remember to.) If you want to freeze it, slide it into a bag, when ready to use, thaw, dump in dish and bake.

Sprinkle on mozzarella.  I made two dishes, one with and one without mushrooms.

Top with pepperoni slices.

Bake at 350 degrees for 25-30 minutes or until heated through and the pepperoni is nice and crispy on top.

Foodie Friends Friday Linky Party #59

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An InLinkz Link-up

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An InLinkz Link-up

Broccoli Cheese Soup

Béchamels (fancy name for a white sauce) are a great base for many soups  I lightened this one up a bit and added more flavor by replacing some of the milk with chicken broth. 

Broccoli Cheese Soup                                                                          Printable Recipe

1 small head broccoli

3 Tablespoons butter

1/4 cup flour

2 cups milk (I used goat milk)

1 cup chicken broth

4 ounces Velveeta or 1/2 to 3/4 cup shredded cheddar cheese

salt and pepper to taste

Steam broccoli until tender.  It will not cook any more in the soup so be sure it is how you like it.  Also keep in mind that the softer you have it the more it will break up as you stir it into the base. 

In a large pot melt the butter.

Stir in flour, heat and stir until smooth.  Cook for 1 minute.

Gradually add milk and broth, stirring constantly until thickened. I find it easier to have the liquid warmed to prevent burning on the bottom.

This is with about half of the liquid. It will be a little thinner than this in the end.

Add cheese and stir until melted.  Gently stir in broccoli.  Add salt and pepper if you like. Ladle and serve.

If you have leftover ham you can chop some up and put it in the soup too!