Two hearty casseroles and easy to make!
1. Cook pasta according to package directions. Meanwhile, cook the beef, sausage, mushrooms, and onion over medium heat until meat is no longer pink; drain.
2. Drain pasta; add to the meat mixture. Stir in the tomatoes, sausage and garlic spaghetti suce, salsa and pepperoni.
3. Divide half of pasta mixture between two greased 13 in. x 9 in. baking dishes. Sprinkle each with 1/4 cup Swiss cheese, 1 cup mozzarella cheese, and 1/3 cup Parmesan cheese. Sperad 3/4 cup of three-cheese spaghetti sauce over each. Top with remaining pasta mixture and three-cheese spaghetti sauce. Sprinkle with remaining cheeses.
4. Cover and freeze one casserole for up to 3 months. Cover and bake remaining casserole at 350 for 25 minutes. Uncover; bake 10 minutes longer or until cheese is melted.
5. FOR FROZEN CASSEROLE: Thaw in refrigerator overnight. Remove 30 minutes prior to baking. Cover and bake at 350 for 45 minutes. Uncover; bake 10 minutes longer or until cheese is melted.
***Taken from "Taste of Home Freezer Pleasers" Cookbook, page 27***
The original recipe called for 1 medium green pepper, chopped, but my husband doesn't like them so I didn't include that. You could also add or take away any other goodies that you want (like garlic!)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (522g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 908 | ||
Calories from Fat: 491 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 54.6g | 73 % | |
Saturated Fat 21.4g | 107 % | |
Monounsaturated Fat 18.4g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 141.7mg | 44 % | |
Sodium 2208.7mg | 76 % | |
Potassium 540.7mg | 14 % | |
Total Carbohydrate 59g | 17 % | |
Dietary Fiber 3.4g | 13 % | |
Sugars, other 55.7g | ||
Protein 45.1g | 64 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 908
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