*  Exported from  MasterCook  *
 
                        UPSIDE-DOWN PIZZA CASSEROLE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Casseroles                       Meats
                 Vegetables                       Cheese/eggs
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Ground Beef
    1       c            Onions -- chopped
    1       c            Green Bell Pepper -- chopped
    1       cn           Pizza Sauce -- 15 oz.
      1/4   lb           Pepperoni -- coarsely chopped
      1/2   ts           Italian Seasoning -- dried
    1                    Jar Green Giant Sliced
                         -Mushrooms -- drained; 2.5 oz.
    6       oz           Mozzarella Cheese -- thinly
                         -sliced
                         -----TOPPING-----
    1       c            Milk
    1       tb           Oil
    2                    Eggs
    1       c            All-Purpose Flour -- Pillsbury
                         -Best -- or Unbleached Flour
      1/4   ts           Salt
      1/4   c            Parmesan Cheese -- grated
 
   Heat oven to 400F.  In lrg. skillet over med.-high
   heat, brown ground beef, onions and bell pepper.
   Drain. Stir in pizza sauce, pepperoni, Italian
   seasoning and mushrooms.  Bring to a boil.  REduce
   heat to low; simmer uncovered 10 mins., stirring
   occasionally. Meanwhile, in sm. bowl combine milk, oil
   and eggs; beat 1 min. at med. speed.  Lightly spoon
   flour into measuring cup; level off. Add flour and
   salt; beat 2 mins. at med. speed or until smooth.
   Spoon meat mixture evenly into ungreased 13x9 baking
   dish. Place cheese slices over hot meat mixture.  Pour
   topping evenly over cheese, covering complete;
   sprinkle with Parmesan cheese.  Bake at 400F for 20-30
   mins. or until puffed and deep golden brown. Makes 6-8
   servings. “It’s fun to watch the 'crust' rise while
   this unique casserole is baking.
    The secret to the tender crust is following the
   recipe directions carefully and using the pan size
   called for.”
  
 
 
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