Pepperoni Casserole is a fun dish that tastes kind of like pizza, yet kind of like lasagna. It's a nice alternative from either of those traditional dishes, and requires very little prep time. If you want a little more flavor or crunch, you could easily add red or green peppers or some mushrooms. There are many ways to boost this recipe, so have fun.
You will need:
1 1/2 cups uncooked gluten free pasta
2 eggs, slightly beaten
1/3 cup grated Parmesan cheese
1/4 cup sour cream
25-30 slices Hormel pepperoni
1 1/2 cup Prego pizza sauce (or spaghetti sauce)
2 cup Mozzerella cheese
1/2 teaspoon Italian seasoning
1 can (2 1/4 oz) black olives, optional
Heat oven to 375F. Grease an 8 by 8 inch (or 9 by 9 inch) pan with nonstick cooking spray.
1) Cook pasta according to package directions; drain. Stir in the eggs, parmesan cheese, sour cream, and Italian seasoning.
2) Transfer mix to the greased baking dish. Bake for about 10 minutes.
3) Remove from the oven and spread pizza sauce over the noodles. Sprinkle with mozzarella cheese and top with pepperoni and olives.
4) Bake for an additional 10-15 minutes or until the cheese is melted.
5) Let stand for 10 minutes before serving.
Adapted from Taste of Home's Pepperoni Casserole
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