This recipe from the Homemaking Cottage is simple and tasty. It's sort of like a combining pizza and lasagna into one easy dish.
Yield: 8-10 servings
1 pound ground beef
1 package (3 1/2 ounces) sliced pepperoni
Premium content for only $0.99
For the most comprehensive local coverage, subscribe today.
1 onion, chopped
1 green pepper, chopped
1 can (4 ounces) sliced mushrooms, drained
7 ounces Vermicelli, cooked and drained
1/3 cup butter or margarine, melted
1 can (16 ounces) tomato sauce, divided
1 cup (4 ounces) shredded Swiss cheese
4 cups (16 ounces) shredded Mozzarella cheese
1/2 tsp. dried oregano
1/2 tsp. dried basil
Green pepper rings, optional
In a skillet, cook ground beef, pepperoni, onion, and green pepper until beef is browned and vegetables and tender.
Drain. Stir in mushrooms; set aside.
Combine vermicelli and butter in a 13x9x2-inch baking dish; toss noodles to coat evenly.
Pour 1 cup of tomato sauce over noodles. Spoon half of the meat mixture over noodles.
Combine Swiss and mozzarella cheeses; sprinkle half over remaining meat and cheese mixtures.
Pour remaining tomato sauce over cheese layer. Bake, uncovered, at 350 degrees for 25-20 minutes or until bubbly. Garnish with green pepper rings if desired.