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Potato Pizza Casserole

Here’s a fun, full-flavored meal the whole family will go for. It’s great on weeknights when you all come through the door hungry at the same time. —Tyler Sherman, Williamsburg, Virginia
  • Total Time
    Prep: 25 min. Cook: 4 hours
  • Makes
    8 servings

Ingredients

  • 1 pound ground beef
  • 1/2 pound sliced fresh mushrooms
  • 1 medium green pepper, chopped
  • 1 small onion, chopped
  • 2 jars (14 ounces each) pizza sauce
  • 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
  • 1/2 cup 2% milk
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1 package (32 ounces) frozen cubed hash brown potatoes, thawed
  • 15 slices pepperoni, chopped
  • 2 cups shredded Italian cheese blend

Directions

  • In a large skillet, cook the beef, mushrooms, green pepper and onion until meat is no longer pink; drain.
  • Meanwhile, in a large bowl, combine the pizza sauce, soup, milk, Italian seasoning, garlic salt and pepper flakes. Stir in the potatoes, pepperoni and beef mixture.
  • Transfer half of the meat mixture to a 5-qt. slow cooker. Sprinkle with half of the cheese; repeat layers. Cook, covered, on low until potatoes are tender, 4-5 hours.
Nutrition Facts
1-1/2 cups: 402 calories, 18g fat (8g saturated fat), 62mg cholesterol, 1155mg sodium, 34g carbohydrate (8g sugars, 4g fiber), 24g protein.

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