After reading the comments, I made a few adjustments to this recipe to use up some leftover pepperoni. I used real garlic, but did the salt and pepper and onion powder to taste as in the original recipe. I used a tall can of Hunt's Italian Tomato Sauce and a tiny can of Hunt's Tomato Paste. I only had Medium Cheddar and mixed a bit into the casserole, but reserving most of it to scatter on top along with some shredded Parmesan. Based on a tip I learned from having Honduran, Japanese, and East Indian roommates in my college years, I threw in a tbsp or two of white sugar. it helps take the edge of hotter dishes, tomato dishes, etc. I do that in my meat sauces, lasagna, etc. Mixing in some kernel corn worked out to be a nice compliment. I only baked this for 30 minutes at 350F. My family liked it and I'll be making it again with these modifications, though I'd like to find a slightly milder pepperoni sausage than the one I had on hand. However, that's personal taste. This is a nice change of pace, filling, and tasty.
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After reading the comments, I made a few adjustments to this recipe to use up some leftover...