I am giving this four stars, because to make it five stars I had to adjust the recipe. I added black olives, mushrooms, mozzarella cheese, fresh grated parmesan cheese, and sharp cheddar cheese, and Chef Paul Prudhomme's Herbal Pizza & Pasta Magic seasoning blend. I did use 1/2 lb ground beef, approx. 4 oz of pepperoni slices quartered, 4 3/4 cups cooked elbow macaroni, 26 oz. can of Classico Italian sausage pasta sauce, 1/2 can of diced tomatoes (that I processed till smooth) and approx 1/3 cup milk. I kinda eyeballed the liquids ( I make casseroles often and can kinda know when they have enough liquid). I followed the directions and then mixed everything together in a big bowl. I seasoned extra well Herbal seasoning and salt, onion powder, and garlic powder as well. I mixed in one cup of mozzarella, 3/4 cup cheddar, and 1/2 cup fresh grated parmesan cheese as well as most of the olives and mushrooms. I baked in 2 1/2 qt casserole and a 1 1/2 qt casserole dish ( yes, it made a ton of casserole)for 50 minutes until it was bubbling in the middle. I added 1 cup of mozzarella and 1/2 cup of cheddar mixed together on the top. Then I sprinkled with some onion, bellpepper, olives, mushrooms and whole pepperoni slices I set aside for the top of the casserole. Put in over for about 7 minutes until cheese was melted. I swear this was the best casserole I have made yet. My husband kept saying "Will you please move this pot so I won't get anymore!!!!" I am pregnant and have
Was this review helpful?
0 users found this review helpful
I am giving this four stars, because to make it five stars I had to adjust the recipe. I...