Pizza Casserole

Transform your favorite loaded pizza into a delicious Pizza Casserole that’s baked in a 9×13 pan. This crowd pleaser includes tender penne pasta, browned meat, pepperoni, olives, bell peppers, and cheese smothered in marinara sauce.

Looking for more kid-friendly recipes?  Don’t miss this Chicken Noodle Casserole,  Cajun Chicken Pasta, and French Dip Sandwich,

Whenever I give input to my husband or kids for dinner ideas for the week, this Pizza casserole recipe tops the list. This recipe comes from my Mother-in-law, and it was a favorite in her household when my husband was growing up.

What I LOVE about this recipe:

  • Sneak in veggies: I can always add extra chopped vegetables like chopped zucchini or shredded carrot.
  • Make it healthier: Use whole wheat noodles and cut down on the cheese to make it a healthier meal.
  • Make ahead: This is a great recipe to prep in the morning on a busy day.  See make ahead tips below.

How to Make Pizza Casserole:

1. Cook pasta: Cook penne pasta according to package instructions. Drain and set aside.

2. Brown meat: Brown ground beef and sausage in a large skillet over medium heat. Remove grease.

3. Toss together: Add cooked meat to a large mixing bowl. Add pepperoni, bell pepper, onion, parmesan cheese, oregano, garlic, mushroom and olives.  Add cooked pasta and pasta sauce and toss to combine.

A bowl of cooked pasta next to a bowl with the ingredients needed for pizza casserole.

4. Add to casserole dish.  Pour mixture into a greased 9×13” pan. Sprinkle 1-2 cups of mozzarella cheese on top, (depending on how much cheese you want).

5. Bake at 350 degrees F for 25-30 minutes or until cheese is melted and bubbling.

Pizza pasta casserole coated in red sauce in a baking dish then baked with mozzarella cheese on top.

Make Ahead And Freezing Instructions:

To make ahead: Assemble the pizza casserole up until baking and store covered in the refrigerator for several hours. Remove from oven and bake as directed.

To freeze: Assemble casserole up until baking, adding it to a freezer safe casserole dish. Cover well with plastic wrap and tinfoil and freeze for up to 3 months. Thaw overnight in the refrigerator  and bake as directed. (Optional: I like to add extra sauce when serving as the noodles will soak up some of the sauce as it freezes).

Consider trying one of these family favorite recipes:
  • Chicken Casserole
  • Swedish Meatballs
  • Homemade Pizza
  • Italian Meatball Subs
  • Stuffing Baked Chicken
  • Honey Lime Chipotle Chicken Fajita Bowls

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Pizza Casserole

Transform your favorite loaded pizza into a Pizza Casserole with penne pasta, meat, pepperoni, olives, bell peppers, and cheese smothered in marinara sauce.
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 8
Calories 604kcal
Author Lauren Allen

Ingredients

  • 4 cups penne pasta
  • 1 pound ground beef
  • 1/2 pound pork sausage
  • 4 ounces pepperoni
  • 1/2 green bell pepper , chopped
  • 1 small onion , chopped
  • 1/2 cup freshly grated parmesan cheese
  • 1 teaspoon dried oregano leaves
  • 2 cloves garlic , minced
  • 1 can sliced mushrooms (optional)
  • 1 small can sliced olives
  • 24 ounce jars marinara pasta sauce (homemade pizza sauce*)
  • 1-2 cups shredded mozzarella cheese

Instructions

  • Cook penne pasta according to package instructions. Drain and set aside.
  • Brown ground beef and sausage in a large skillet over medium heat. Remove grease. 
  • Add cooked meat to a large mixing bowl. Add pepperoni, bell pepper, onion, parmesan cheese, oregano, garlic, mushroom and olives. 
  • Add noodles and pasta sauce and toss to combine. 
  • Pour mixture into a greased 9×13” pan. 
  • Sprinkle 1-2 cups of mozzarella cheese on top, (depending on how much cheese you want). 
  • Bake at 350 degrees F for 25-30 minutes or until cheese is melted and bubbling. 

Notes

*5-Minute Pizza Sauce

Make ahead instructions:Assemble the pizza casserole up until baking and store covered in the refrigerator for several hours. Remove from oven and bake as directed.

Freezing instructions:Assemble casserole up until baking, adding it to a freezer safe casserole dish. Cover well with plastic wrap and tinfoil and freeze for up to 3 months. Thaw overnight in the refrigerator  and bake as directed. (Optional: I like to add extra sauce when serving as the noodles will soak up some of the sauce as it freezes).

 

Nutrition

Calories: 604kcal | Carbohydrates: 48g | Protein: 31g | Fat: 31g | Saturated Fat: 12g | Cholesterol: 92mg | Sodium: 1102mg | Potassium: 714mg | Fiber: 3g | Sugar: 5g | Vitamin A: 565IU | Vitamin C: 13mg | Calcium: 182mg | Iron: 3.4mg
Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

*I originally shared this recipe August 2015. Updated April 2020 with process photos.

The post Pizza Casserole appeared first on Tastes Better From Scratch.

Iced coffee recipe, homemade iced coffee

Just couple of things to remember while making iced coffee. Keep the coffee brew mild as you would not want bitter tasting coffee. Sweeten well for best taste. Creamer or milk to be added according to one’s preference. Even you can have it without milk or creamer. Use more crushed ice in that case.

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Iced coffee recipe

Iced coffee recipe, with fresh brewed coffee at home. Quick video, step wise pictures recipe.
Course Drinks
Cuisine Indian
Prep Time 15 minutes
Cook Time 5 minutes
Servings 1

Cup measurements

Ingredients

To brew coffee

  • 3 tbsp Coffee grounds
  • ¾ cup water

To make iced coffee

  • 100 ml Brewed coffee
  • 80 ml milk
  • sugar As needed

Instructions

  • First brew coffee. Take 3 tbsp of coffee grounds and brew coffee with 3/4 cup water. I used coffee maker for this, but you can choose your way of brewing coffee.
  • Mix sugar when it is warm and dissolve. Cool down.

To make iced coffee

  • In a tall serving glass or mason Jar, place ice cubes.
  • I used coffee ice cubes (that I saved over time from left overs/ second brew which is less in strength) Top it with 100 ml of brewed coffee.
  • Pour 80 ml of milk – or according to your preference (boiled and chilled) and enjoy immediately by stirring it.

Video

https://youtu.be/LEhwvrN2i-Q

Notes

  • You can use simple syrup (heat equal amount of water and sugar until sugar just dissolves) to sweeten the iced coffee.
  • Iced coffee involves no blending. So better add sugar to something in room temperature to dissolve it completely.
  • The strength of the coffee can be adjusted according to your taste preference by adding more iced water or plain ice cubes.
  • You can use evaporated milk, creamer too instead of boiled milk.

Iced coffee method:

  1. First brew coffee. Take 3 tbsp of coffee grounds and brew coffee with 3/4 cup water. I used coffee maker for this, but you can choose your way of brewing coffee.

The post Iced coffee recipe, homemade iced coffee appeared first on Raks Kitchen.

How To Buy Stainless Steel Cookware Set

Stainless steel is a popular material with kitchen materials and cookware. This is because stainless steel is non-reactive, highly durable, and quite affordable.

Although considered superior in kitchenware, you still need to be careful when shopping for stainless steel items for your kitchen.  You can read this article about nonstick vs stainless steel vs ceramic to learn more about what we mean. You need to know exactly what to look for to make a good buy. Outlined below is a guide, and a few tips, on how to choose the best stainless-steel cookware set.

  1. Look for Sets with An Aluminum Core

While stainless steel might be durable and non-corrosive, it isn’t perfect for cooking applications. Pure stainless steel doesn’t heat evenly/adequately. It could cause your food to cook unevenly. Manufacturers, however, add copper or aluminum cores to the base, as well as the sides of stainless-steel pans to ensure even heat distribution. Some of this cookware will feature both copper and aluminum in the bottom, which again enables the pot to retain heat, making it possible to cook your food evenly.

  1. Go For 18/10 Stainless Cookware

This is the composition of the material used to make the steel. An 18/10 composition means the set has 18% chromium and 10% nickel. Such makes the metal more durable and resistant to rust and stains. Chromium is mainly known to prevent rusting while nickel gives the pans and pots the shiny gloss. That said, only go for stainless cookware with an 18/10 composition or higher for quality.

  1. Find the Right Set of Pans and Pots for Your Favorite Recipes

While it may be tempting to settle for cookware set with the most pieces, it would be advisable to look for sets with the pieces you really need. A basic/good cookware set should include at least a skillet or sauté pan (for your vegetables and meats), a saucepan (for sauces and soups), and a stockpot (for soup and pasta). Have your preferred meals and recipes in mind when shopping for stainless cookware, and ensure all the desired pieces are included in the set.

  1. Go for Sets with Durable Lids and Handles

The lids and handles are as important as the quality of metal for the cookware. It is, for this reason, why you should only go for sets with strong handles and lids.  They not only need to have easy-to-grip and cool-to-touch handles but oven friendly too. You don’t want the handles to burn or melt off in your oven, do you?  Although most sets will come standard with lids included, some won’t.  Be sure to check to avoid nasty surprised when the set is delivered.

  1. Consider Any Accessories

As mentioned before, some sets will have more pieces than others. The rule of thumb is to ensure the cookware set has all the pieces you need. Any of the advertised extras or accessories might just be recipe books, spoons, ladles, and spatulas. Unless you really require the ‘extra’ pieces, stick to the basic cookware set, then go from there.

The post How To Buy Stainless Steel Cookware Set appeared first on The Peach Kitchen.

Chimichurri Chickpea Salad

We’re still experiencing a lot of grocery shortages in the middle of this pandemic, but when I ventured out to the grocery store this week I noticed something. The produce department was very well stocked, while many of the shelf stable items were sold out. I presume that’s because people are afraid to buy perishables. So, that made me rethink my strategy. I’m going to focus on fresh ingredients for about a week after shopping, then transition into the more shelf stable recipes (like my 15 Pantry Staple Recipes) for the second week, or until my next grocery run. Besides, after eating so many pantry recipes over the past month, I’m craving fresh produce hard. So this week I grabbed some fresh parsley, cilantro, and a pint of tomatoes, and whipped up this SUPER easy Chimichurri Chickpea Salad.

…Because chimichurri is good on anything and everything. 😉

Chickpea Salad with Chimichurri and Feta

How to Serve Chimichurri Chickpea Salad

This salad is the perfect side dish as the weather starts to warm up. I think this would go great with just about any type of grilled meat, or if you’re cooking inside I can see this matching well with dishes like Garlic Butter Baked Chicken Thighs, Herb Roasted Pork Loin, or Balsamic Chicken and Mushrooms. 

If you want to turn this into a vegetarian meal, consider chopping up some pita or a crusty bread and stirring it right into the salad to make it like a Panzanella, or adding a few greens and a chopped hard boiled egg.

How to Use Leftover Parsley and Cilantro

Don’t let the rest of the parsley and cilantro go to waste after you make this salad! Parsley and cilantro are great in and on so many other dishes. This chickpea salad recipe uses a half batch of my basic Chimichurri recipe, but you could always make the full size batch and use half on this salad, then use the other half for dipping some crusty bread. That will use up more of your parsley and cilantro.

Here are some other great recipes for using parsley and cilantro:

  • Scallion Herb Chickpea Salad
  • Cilantro Lime Rice
  • Roasted Carrot and Feta Salad
  • Quinoa Tabbouleh
  • Easy Cilantro Lime Chicken
  • Cucumber Black Bean Salad
  • Parsley Pesto Pasta with Peas

Make sure to scroll down to the step by step photos to see how I store my leftover feta so it doesn’t go to waste!

Close up side view of the bowl of Chimichurri Chickpea Salad with pita triangles in the side of the bowl

 
Overhead view of a bowl of Chimichurri Chickpea Salad with pita in the side of the bowl

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Chimichurri Chickpea Salad

This super simple chickpea salad is bright and flavorful thanks to homemade chimichurri and feta. Goes great with all your summer grilling!
Total Cost $4.36 recipe / $0.73 serving
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 6 about 1 cup each
Calories 328.57kcal
Author Beth – Budget Bytes

Ingredients

Chimichurri

  • ½ cup chopped fresh parsley $0.18
  • ¼ cup chopped fresh cilantro $0.10
  • ¼ cup olive oil $0.42
  • 2 Tbsp red wine vinegar $0.20
  • 1 clove garlic, minced $0.08
  • ½ tsp dried oregano $0.05
  • 1/4 tsp ground cumin $0.02
  • 1/8 tsp crushed red pepper $0.02
  • 1/4 tsp salt $0.02

Salad

  • 2 15oz. cans chickpeas $0.49
  • 1 pint grape tomatoes $1.69
  • 2 oz. feta $1.09

Instructions

  • Make the chimichurri first. Rinse the fresh parsley and cilantro, then drain well. Roughly chop the parsley and cilantro, then add it to a bowl along with the olive oil, red wine vinegar, minced garlic, oregano, cumin, crushed red pepper, and salt. Stir to combine, then set the dressing aside.
  • Rinse and drain both cans of chickpeas. Slice the grape tomatoes in half. Add the chickpeas and tomatoes to a large bowl. Crumble the feta, add it to the bowl, then drizzle the chimichurri over top. Stir to combine. Serve immediately or refrigerate until ready to eat (up to four days).

Nutrition

Serving: 1cup | Calories: 328.57kcal | Carbohydrates: 35.67g | Protein: 13.58g | Fat: 15.98g | Sodium: 675.75mg | Fiber: 11.7g

How to Make Chimichurri Chickpea Salad – Step by Step Photos

Chimichurri ingredients in a bowl, not stirred

Make the chimichurri first. Rinse and drain the fresh parsley and cilantro. Roughly chop the parsley and cilantro, you’ll need ½ cup parsley (about ¼ bunch) and about ¼ cup cilantro (a big handful). Add them to the bowl along with 1 minced clove of garlic, ¼ cup olive oil, 2 Tbsp red wine vinegar, ½ tsp dried oregano, ¼ tsp ground cumin, ⅛ tsp crushed red pepper, and ¼ tsp salt.

Mixed chimichurri in a bowl with a spoon

Stir the ingredients together and now you have chimichurri! Set the chimichurri aside.

Chickpeas, tomatoes, and feta in a bowl, chimichurri being poured over top

Rinse and drain 2 15oz. cans of chickpeas. Slice 1 pint of grape tomatoes in half. Crumble 2oz. feta. Add the chickpeas, tomatoes, and feta to a bowl, then pour the chimichurri over top.

Finished chimichurri chickpea salad in a bowl with a spoon

Stir to combine and it’s ready to eat! Or refrigerate for up to 4 days.

block of feta in a freezer bag, inside a plastic container, ready to freeze.

I like to buy my feta in a block, as opposed to pre-crumbled, because it’s easier to save for later. I cut the block into quarters first (right through the plastic) because I usually use about 2oz. per recipe. I then place the rest of the block, still in the original plastic, inside a freezer bag, then inside a re-usable freezer container. I can take out one 2oz. block at a time to use whenever needed!

Overhead view of a bowl of Chimichurri Chickpea Salad with pita in the side of the bowl

The post Chimichurri Chickpea Salad appeared first on Budget Bytes.

Rhubarb Muffins

Rhubarb Muffins are fluffy, tender, and have just the right amount of sweetness which pairs beautifully with the tart rhubarb. These one bowl muffins are the perfect addition to breakfast or brunch this spring!

One of the best things about spring is the fresh produce, especially seasonal ones like rhubarb. These muffins are a yummy way to enjoy this spring vegetable. If you are looking for more muffin recipes, try Blueberry Oatmeal Muffins, Apple Crumb Muffins, and Banana Poppy Seed Muffins.

Rhubarb Muffins

Muffins are one of the best easy breakfast treats! They’re slightly sweet, have that delicious muffin top crust that everyone loves, and are a little denser than a cupcake but still have a soft and tender crumb. These Rhubarb Muffins have all that plus delicious pieces of tart rhubarb and a sweet simple glaze.

You’re going to love rhubarb in these muffins as much as you love it in Rhubarb Crisp!

What is Rhubarb?

Rhubarb is actually a vegetable that has a similar resemblance to celery. It is most often used in desserts and commonly in combination with other fruits. Only the stalk is eaten. The leaves of the plant are poisonous. Rhubarb Muffins drizzled with a glaze and scattered on a marble surface.

Rhubarb Muffin Ingredients:

  • All-Purpose Flour: This type of flour produces the best texture for these muffins. Be sure to not over mix the batter once the flour is added.
  • Sugar: I prefer granulated sugar for these muffins but light brown sugar can be substituted if needed.
  • Baking Powder and Baking Soda: These are the leavening agents that make the cupcakes rise and have a fluffy texture.
  • Salt: A little salt is needed in baking to help enhance the other flavors in the muffin.
  • Cinnamon: Just a little is added for a subtle warm flavor without taking over.
  • Buttermilk: This adds moisture and makes the muffin crumb tender. You can make your own buttermilk by mixing 1 tablespoon lemon juice or vinegar with 1 cup milk and letting it sit for 5 minutes.
  • Butter: Provides the best flavor and results in a tender crumb. Usually baked goods get dry after two days but the rhubarb in these muffins makes them moist.
  • Eggs: These help bind the ingredients, give structure to the muffin, and help create a light and tender crumb.
  • Vanilla Extract: Pure vanilla extract gives the muffin a delicious flavor.
  • Rhubarb: Try to choose deep red stalks- they have more flavor. Chop stalks into pieces about the size of a blueberry.
  • Turbinado Sugar: These have a large sugar crystal that gives the muffins a pretty look and also adds a nice little crunch. You can substitute with any coarse sugar like baking sprinkles.

Four photos showing the ingredients and process of making muffins with rhubarb.

How to Make Rhubarb Muffins:

  1. Preheat oven to 425 degrees F and line a muffin pan with paper liners. Lightly spray the wrappers with cooking spray.
  2. In a large mixing bowl, stir all dry ingredients together. Push contents in bowl to the edges.
  3. Add the buttermilk, melted butter, egg, and vanilla. Mix everything together until just combined. (It’s okay if there are still a few clumps of flour.)
  4. Reserve 1/4 cup rhubarb and gently fold in the rest until evenly dispersed.
  5. Spoon a heaping 1/4 cup of batter into each liner. (A large ice cream trigger scoop works great.) Press reserved rhubarb into the top of the batter. Sprinkle with sugar (gives it a nice crunch).
  6. Place pan in the oven and set the timer for 5 minutes. Without opening the oven, turn oven temperature down to 350 degrees F and bake for 14-16 more minutes until lightly golden and set. (Baking at a high temperature for the first few minutes helps the muffins rise higher.)
  7. Let muffins cool in pan for 5 minutes and then transfer to a cooling rack.

How to make a glaze:

Whisk together powdered sugar with a little milk and a tiny bit of vanilla. If too thin, add more powdered sugar. If too thick, add a little more milk.

Spoon over the muffins while still warm. Rhubarb Muffins topped with a glaze on a cooling rack.

How to Store Muffins:

These Rhubarb Muffins taste best the day of but can be stored once completely cooled. Store at room temperature in an airtight container for 2-3 days or in the fridge for 3-4 days.

The can also be frozen with or without glaze. Once glaze has dried, wrap individually in plastic, place in a freezer safe container or bag and freeze up to 2 months. Let them thaw at room temperature. Glazed Rhubarb Muffins on a wire rack with a spoonful of glaze to the side.

More muffin recipes you’ll love!

  • Fruit Explosion Muffins
  • Strawberry Banana Oat Muffins
  • Healthier Double Chocolate Muffins
  • Red Velvet Cream Cheese Muffins

A muffin laying on its side with a bite taken out, showing the light and tender crumb.

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Rhubarb Muffins

Rhubarb Muffins are fluffy, tender, and have just the right amount of sweetness which pairs beautifully with the tart rhubarb. These one bowl muffins are the perfect addition to breakfast or brunch this spring!
Course Breakfast
Cuisine American
Keyword Rhubarb Muffins
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 14
Calories 235kcal
Author Melanie Dueck

Ingredients

For the Batter:

  • 2 1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1 cup buttermilk room temperature
  • 1/2 cup butter melted and cooled
  • 2 large eggs room temperature
  • 2 teaspoons vanilla
  • 1 1/2 cups rhubarb chopped
  • turbinado sugar or large sugar sprinkles, optional

For the Glaze:

  • 3/4 cup powdered sugar
  • 1-2 Tablespoon milk
  • 1/4 teaspoon vanilla extract

Instructions

For the Muffins:

  • Preheat oven to 425 degrees F. Line a muffin tin with paper liners. Lightly spray the wrappers with cooking spray.
  • In a large mixing bowl, whisk all dry ingredients together. Make a well in the middle by pushing the contents toward the edge of the bowl.
  • Add the buttermilk, melted butter, egg, and vanilla to the bowl. Mix until just combined. (It’s okay if there are still a little clumps of flour.)
  • Reserve 1/4 cup rhubarb and fold the rest in until evenly dispersed.
  • Spoon a heaping 1/4 cup of batter into each liner. (A large ice cream trigger scoop works great. Batter will be almost to the top of the liner.) Press the remaining rhubarb into the top of the batter and then sprinkle some sugar on top.
  • Bake for 5 minutes. Turn oven to 350 degrees F and bake for 14-16 more minutes.
  • Let cool in pan for 5 minutes and then transfer to a cooling rack. Meanwhile, make the glaze.

For the Glaze:

  • In a small mixing bowl, mix together the powdered sugar, 1 tablespoon milk, and vanilla. Add more sugar to thicken or milk to thin until you achieved desired consistency.
  • Spoon glaze over the warm muffins.

Nutrition

Calories: 235kcal | Carbohydrates: 37g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 43mg | Sodium: 209mg | Potassium: 137mg | Fiber: 1g | Sugar: 19g | Vitamin A: 278IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg