I use this recipe but vary it slightly. I use cream of mushroom soup and cream instead of the chicken soup and broth, This makes a thicker and richer sauce. I also add some ground black pepper and curry powder and include green pepper and mushrooms while I cook the onion. It is simple and very tasty. If you want to leave it unattended while you do other things pour the whole thing into a greases and covered casserole dish and put it in the oven for 20 minutes at 325. I serve it with over buttered egg noodles. Simple tasty and hearty on a winter's night.

Reviewed On: Mar. 14, 2008

We love this recipe. I keep it pretty much as is but occasionally I will substitute chopped hot Italian sausage for the bacon. It gives a nice spicey flavour. The next day I fry the leftovers in a pan sprayed with Pam and serve it with fied eggs for breakfast. Not for the cholestrol counters but really tasty!

Reviewed On: Mar. 14, 2008

We really enjoyed this recipe but it was a bit too salty. I skipped the 1/2 teaspoon salt and we still found it salty. Maybe it was the bacon (even though I used reduced salt bacon)or the pepperoni but I found with salted meats and cheese it was already salty enough without adding more. I will try it again and add more vegitables. I made one pizza one night and used the remainder of the sauce to make up the second the following day for lunch. On the second day I threw in more onions and fresh mushrooms. Much better! Very good recipe though, the whole family loved it.

Reviewed On: Jul. 25, 2005