Title: Upside-Down Pizza Casserole
Categories: Casserole Meat Vegetable Cheese
Yield: 6 Servings
| 1 | lb | Ground Beef |
| 1 | c | Onions; chopped |
| 1 | c | Green Bell Pepper; chopped |
| 1 | cn | Pizza Sauce; 15 oz. |
| 1/4 | lb | Pepperoni; coarsely chopped |
| 1/2 | ts | Italian Seasoning; dried |
| 1 | | Jar Green Giant Sliced Mushrooms; drained; 2.5 oz. |
| 6 | oz | Mozzarella Cheese; thinly sliced |
| TOPPING |
| 1 | c | Milk |
| 1 | tb | Oil |
| 2 | | Eggs |
| 1 | c | All-Purpose Flour; Pillsbury Best; or Unbleached Flour |
| 1/4 | ts | Salt |
| 1/4 | c | Parmesan Cheese; grated |
Heat oven to 400F. In lrg. skillet over med.-high heat, brown ground beef,
onions and bell pepper. Drain. Stir in pizza sauce, pepperoni, Italian
seasoning and mushrooms. Bring to a boil. REduce heat to low; simmer
uncovered 10 mins., stirring occasionally. Meanwhile, in sm. bowl combine
milk, oil and eggs; beat 1 min. at med. speed. Lightly spoon flour into
measuring cup; level off. Add flour and salt; beat 2 mins. at med. speed or
until smooth. Spoon meat mixture evenly into ungreased 13x9" baking dish.
Place cheese slices over hot meat mixture. Pour topping evenly over cheese,
covering complete; sprinkle with Parmesan cheese. Bake at 400F for 20-30
mins. or until puffed and deep golden brown. Makes 6-8 servings. "It's fun
to watch the 'crust' rise while this unique casserole is baking.
The secret to the tender crust is following the recipe directions
carefully and using the pan size called for."