Prep Time: 35 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 20 minutes
Yield: 10-12 servings
- 1 lb. ground beef
- 1 onion, chopped
- 1 green bell pepper, chopped
- 8 oz. pkg. button mushrooms, sliced OR 2 more bell peppers, chopped
- 26 oz. jar pasta sauce
- 8 ounce can tomato sauce
- 1 teaspoon dried Italian seasoning
- 1 lb. spaghetti pasta, broken into 2" pieces
- 3/4 cup whole milk
- 2 eggs, beaten
- 1 (5 ounce) package sliced pepperoni
- 1-1/2 cups shredded Cheddar cheese
- 2 cups shredded Monterey Jack cheese
Cook spaghetti according to package directions. Meanwhile, combine eggs and milk in large bowl and beat until blended. Drain spaghetti and toss with egg and milk mixture. Spread half of spaghetti/egg/milk mixture in a 13x9" glass baking dish. Top with half of sauce and beef mixture. Repeat layers.
To freeze, cool casserole in refrigerator at this point. When cold, wrap well, label, and freeze up to 3 months. To thaw and reheat, thaw casserole overnight in refrigerator. Bake, covered, at 350 degrees F for 40-50 minutes until thoroughly heated. Uncover, top with pepperoni and cheese, and bake 10-15 minutes longer until cheese melts and edges of casserole bubble.
To refrigerate overnight and bake the next day, cover the casserole and chill for 2-24 hours. When ready to eat, bake, covered, at 350 degrees F for 40-50 minutes until hot. Then uncover, top with pepperoni and cheese, and bake for 10-15 minutes longer until cheese melts.
If baking without freezing or refrigerating, bake at 350 degrees for 30-40 minutes until hot and bubbly. Top with pepperoni, then cheese, return to oven, and bake for 10 minutes longer to melt cheese. Let stand 5 minutes to set, then cut into squares to serve.