Tuesday, June 21, 2016

Upside Down Pepperoni Pizza Casserole



Upside Down Pepperoni Pizza Casserole

1 -1 1⁄2 lb ground beef

1 medium onion, diced
2 garlic cloves, minced
1 (8 ounce) package mushrooms, sliced
1 (4 ounce) can black olives, drained
1 (15 ounce) can pizza sauce
5 ounces turkey pepperoni, slices
3 -4 ounces low fat mozzarella, shredded
1 (16 1/3 ounce) packagegrands homestyle refrigerated reduced-fat buttermilk biscuits, separated and cut into fourths


DIRECTIONS
Preheat oven to 400 degrees and prepare baking dish (I use a 1.75qt oval baker).
Over medium heat, combine the ground beef, onion and garlic in a large skillet until beef is browned.
Add the mushrooms, olives, pepperoni and tomato sauce and heat through.
Pour mixture into prepared baking dish.
Sprinkle with mozzarella cheese.
Top randomly with biscuit pieces.
Bake 15-18 minutes until biscuits are browned and casserole is bubbly.

Recipe Courtesy of Food.com

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Wednesday, June 8, 2016

SQUASH CASSEROLE


My friend Peggy has been making this for 25 years now and it is still highly requested!! Give it a try with some fresh squash!

SQUASH CASSEROLE

6 medium sized yellow squash (frozen squash works well also)
1 medium onion
3 med. Eggs beaten well
1 cup velveeta cheese (or get the 1lb box – I use the Mexican)
1 can cream of chicken soup (undiluted)
1 stick melted butter (8 tablespoon Omega Smart Balance)
1 sleeve ritz crackers crumbled
Substitutions: crackers and soup with low sodium and Omega Smart balance for the butter

Directions:
Wash and slice squash, slice onion and add both to boiler with 2 cups of water. Cook until squash is tender. Drain all the water and combine with melted cheese and cream of chicken soup. Blend in gently the eggs and pour in casserole dish. Sprinkle cracker crumbs over casserole and then drizzle melted butter over entire dish. Bake at 375 for 30 to 40 minutes and bubble and golden brown.

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Super Easy Crock Pot Rotisserie Chicken

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