Beef & Pasta Casserole

Warning! Don't make this dish. It's terrible. You won't like it. If you make it, you'll be forced to consume all of it to save your family from the terrible taste. Of course, your family will be tempted to save you by eating it all. Seriously, this is one delicious casserole. I used spiral pasta and garden style pasta sauce. But, you can substitute your favorite ingredients. If you don't use chunky style pasta sauce, you will want to add a small can of chopped tomatoes to the dish.

Beef & Pasta Casserole
.
1 pound ground beef
1 large onion
2 cans sliced mushrooms, drained
1/2 cup pepperoni, chopped
2 jars Prego pasta sauce, chunky garden style
1 box spiral pasta (16 oz)
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
1 teaspoon garlic power
1/4 teaspoon salt
1/4 teaspoon black pepper
.
Pre-heat over to 375 degrees. Coat 9x14 glass Pyrex dish with a little oil or non-stick spray. Cook pasta according to package directions, reducing cooking time by 2 minutes. Add drained pasta to Pyrex dish and cover with one jar of pasta sauce. Brown brown beef, onion, and seasonings. Drain and add to pasta mixture. In small saucepan, cover pepperoni with water and bring to a boil. Boil approximately 1 minute and drain. (This reduces the amount of grease in the dish) Add pepperoni and additional jar of pasta sauce to pasta dish. Stir. Add cheddar cheese and stir well. Top with mozzarella cheese. Bake, uncovered, for 30-35 minutes or until bubbly and slightly browned on top.

For more great recipes, visit The Grocery Cart Challenge Recipe Swap.