This pizza casserole brings all the flavors of a classic pizzeria into one cheesy pasta bake. The mix of sausage, beef, and pepperoni makes it hearty, while the noodles and cheese keep it comforting. It’s one of those dinners everyone looks forward to.
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A Family Favorite from Amish Country
Some of the best comfort food recipes are the ones you stumble upon by accident, and this pizza casserole is a perfect example. I found it tucked inside an Amish cookbook printed more than thirty years ago during a visit to Amish Country in Ohio, and it quickly became a family favorite. What surprised me most the first time I made it was how much flavor comes from such simple ingredients. Using both ground beef and sausage gives this casserole a hearty, pizzeria-style taste that feels familiar and comforting.
As it bakes, the noodles soak up the sauce and cream of mushroom soup, creating a rich, satisfying bite every time. I love topping it with thinly sliced deli pepperoni so it gets perfectly crisp in the oven, filling the kitchen with that classic Friday-night pizza smell. This pizza casserole fits right in with other favorites like school pizza and pizza soup—it’s easy to make ahead, feeds a crowd, and tastes just as good reheated, which is exactly what makes it a go-to family dinner.
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Key Ingredients and Substitutions
- Ground beef: Brings a hearty base to the casserole and pairs perfectly with the sausage. You can use all beef if you prefer a milder flavor.
- Ground sausage: Adds that classic pizzeria taste and a little spice. I like using mild sausage, but hot sausage works if you want more kick.
- Onion: Adds sweetness and depth as it cooks with the meat. Fresh onion gives the best flavor, but dried minced onion can work in a pinch.
- Green pepper: Gives a fresh, slightly sweet bite that balances the richness of the meats and cheese. Red or yellow peppers can be used too.
- Mushrooms: Add a savory, earthy flavor that rounds out the “pizza” taste. Canned mushrooms make it easy, but fresh ones sautéed first are great too.
- Garlic powder: Brings a gentle garlic flavor throughout the casserole. You can use fresh minced garlic if that’s what you have.
- Dried oregano: A must for that classic Italian seasoning. If you like extra herbs, a pinch of basil or Italian seasoning works well too.
- Parmesan cheese: Adds a salty, nutty flavor that blends into the sauce. Freshly grated Parmesan melts in beautifully.
- Cream of mushroom soup: Makes the sauce creamy and helps everything hold together. You can use homemade cream soup if you prefer.
- Pasta sauce: Brings the tomato flavor that ties it all together. Use your favorite jarred brand or homemade sauce.
- Wide egg noodles: Give the casserole its comforting, hearty texture. Any short pasta like rotini or penne would work too.
- Cheese: Melts into the casserole for that gooey, cheesy layer everyone loves. I usually use mozzarella, but a mix of mozzarella and cheddar is great too.
- Pepperoni: Finishes the casserole with that unmistakable pizza flavor. I like to have mine sliced thin at the deli to keep the top from getting too greasy.
How to Make Pizza Casserole
Preparation
Preheat the oven to 350°F and lightly grease a 9×13-inch baking pan. Slice the onion thinly, dice the green pepper, and drain the mushrooms. Measure out all remaining ingredients so they’re ready to go once you start cooking.
Step 1 – Brown the Meats
In a large skillet over medium heat, cook the ground beef and sausage together until the meat is no longer pink, about 7–8 minutes. Break up the meat as it cooks so it browns evenly. Drain off any excess grease and set the cooked meat aside.
Step 2 – Sauté the Vegetables
Using the same skillet, add the sliced onion and diced green pepper. Cook over medium heat for 4–5 minutes, stirring occasionally, until the vegetables soften and start to brown slightly. Transfer them to a large mixing bowl, reserving about ¼ of the mixture for topping later.
Step 3 – Cook the Noodles
Bring a large pot of salted water to a boil. Add the egg noodles and cook for 3 minutes, just until slightly tender. Drain well and set aside.
Step 4 – Mix the Filling
In the large bowl with the cooked vegetables, add the browned meat, drained mushrooms, garlic powder, oregano, Parmesan cheese, and half of the shredded cheese. Pour in the pasta sauce and cream of mushroom soup, then add the cooked noodles. Stir until everything is evenly coated and well combined.
Step 5 – Assemble the Casserole
Spread the noodle and meat mixture evenly into the prepared baking dish. Sprinkle the remaining shredded cheese over the top, then layer on the pepperoni slices and the reserved peppers and onions.
Step 6 – Bake the Casserole
Place the dish in the preheated oven and bake for 45 minutes, or until the casserole is hot and bubbly and the cheese is melted. Let it rest for about 10 minutes before serving so the layers can set.
Lynette’s Tip
Choose good-quality pepperoni to avoid excess grease in this recipe. I like to visit the deli in our local grocery store and have them slice the pepperoni thin and then slice it into smaller bite-sized pieces to avoid too much grease in the final casserole.
More Pizza Recipes You’ll Enjoy
Pizza Casserole
Ingredients
- 1 lb ground beef
- 1 lb ground sausage
- 1/2 Cup onion thinly sliced
- ½ green pepper diced
- 4 oz mushrooms drained
- ¼ teaspoon garlic powder
- ¼ teaspoon dried oregano
- ¼ Cup Parmesan cheese
- 10.5 oz cream of mushroom soup
- 24 oz pasta sauce
- 8 oz cheese grated, divided
- 8 oz wide egg noodles
- 15-20 pepperoni slices
Instructions
- Prep: Preheat oven to 350˚F and grease a 9×13 baking pan.
- Cook the meat: Cook the hamburger and sausage in a large skillet over medium heat until the meat is no longer pink. Drain the grease. Set aside.
- Sauté the veggies: In the same pan you cooked the meat, saute the peppers and onion until soft. Add to a large bowl, reserving about ¼ for the topping.
- Boil the Noodles: Bring a large stockpot of water to a boil. Boil the noodles for three minutes, then drain well.
- Assemble: Combine the cooked meat, green pepper & onion, mushrooms, garlic powder, oregano, half the shredded cheese, and Parmesan in a large bowl. Stir in the pasta sauce and cream of mushroom soup, and then the noodles, and mix until everything is evenly coated.
- Make the Casserole: Spread the mixture evenly in the baking dish. Top with the remaining mozzarella, pepperoni, and the peppers and onions you set aside.
- Bake: Bake at 350°F for 45 minutes, until hot and bubbly. Let the casserole rest for 10 minutes before serving.
Notes
Variations
- Use All Beef: Skip the sausage and use two pounds of ground beef for a milder flavor. It still bakes up hearty and full of flavor.
- Make Your Own Soup: Try using homemade cream of mushroom soup for a fresher, less salty option. It gives the casserole a rich, creamy texture.
- Add More Veggies: Load it up with extra peppers, onions, or even sliced olives. It’s an easy way to add color and a little more “pizza” flavor. You can even add any other of your favorite pizza toppings.
Nutrition
Recipe FAQs
Yes, any short pasta like rotini, penne, or rigatoni will work well. Just cook it until slightly tender so it holds up during baking.
Choose lean ground beef and good-quality pepperoni. Thinly sliced pepperoni from the deli helps reduce excess oil on top.
Let the casserole sit for about 10 minutes after baking. This helps the layers set and makes it easier to serve.
You can skip the meat and add more vegetables like mushrooms, peppers, or spinach. Use a hearty pasta sauce to keep it flavorful.
Can I receive the recipe for the layered
Pizza casserole (old time favorite)