Monday, February 6, 2012

Recipes: Pop Up Pizza Casserole & Chicken Supreme Casserole

Pop-Up Pizza Casserole

Rich and gooey, this deep-dish pizza-flavor casserole puffs up as it bakes. It's as much fun to make as it is to eat a surefire bet for kids.
  • 1 1/2 pounds ground beef
  • 1 large onion, chopped (1 cup)
  • 1 large green sweet pepper, chopped (1 cup)
  • 1 clove garlic, minced
  • 1 1.5-ounce envelope spaghetti sauce mix
  • 1/2 teaspoon dried oregano, crushed
  • 1 15-ounce can tomato sauce
  • 1/2 cup water
  • 1 cup milk
  • 2 eggs
  • 1 tablespoon vegetable oil
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup shredded mozzarella cheese (4 ounces)
  • 1/4 cup grated Parmesan cheese
  • Pepperoni slices (optional)
Preheat oven to 400 degrees F. In an extra-large skillet, cook ground beef over medium heat until brown; drain off fat. Stir onion, sweet pepper, garlic, dry spaghetti sauce mix, and oregano into meat. Add tomato sauce and the water. Cook and stir until boiling; reduce heat. Cover and simmer for 10 minutes.
Meanwhile, in a medium mixing bowl, beat milk, eggs, and oil with an electric mixer on medium speed for 1 minute. Add flour and salt; beat for 2 minutes more.
Transfer hot beef mixture to an ungreased 3-quart rectangular baking dish. Sprinkle with mozzarella cheese. Pour egg mixture evenly over top. Sprinkle with Parmesan cheese; top with pepperoni slices (if desired).
Bake, uncovered, for 25 to 30 minutes or until puffed and golden. Serve immediately.
Credit; Recipe and photograph is property of Family Circle magazine.

Chicken Supreme Casserole
To make this chicken casserole heart-healthy, we used reduced-fat soup, fat-free milk, and light mayonnaise. It makes a great family dinner.
  • 6 cups water
  • 1 1/3 cups dried bow tie or rotini pasta (6 ounces)
  • 1 16-ounce package frozen pepper stir-fry vegetables
  • 1 10 3/4-ounce can reduced-fat and reduced-sodium condensed cream of chicken soup
  • 1 1/4 cups fat-free milk
  • 3 tablespoons light mayonnaise
  • 1 teaspoon salt-free lemon-pepper seasoning
  • 1 cup cubed cooked chicken breast (6 ounces)*
  • 1/4 cup sliced green onions
Preheat oven to 350 degrees F . In a large saucepan, bring the water to boiling. Add pasta; reduce heat. Simmer, uncovered, for 6 minutes, stirring occasionally. Stir in frozen vegetables. Return to boiling; reduce heat. Simmer, uncovered, for 3 to 5 minutes more or until pasta is tender but still firm (al dente); drain. Rinse with cold water; drain again. Set aside.
In a large bowl, stir together soup, milk, mayonnaise, and lemon-pepper seasoning. Stir in chicken and pasta mixture. Transfer pasta mixture to a 2-quart square baking dish.
Cover and bake for 30 minutes; stir. Bake, uncovered, for 10 to 15 minutes more or until mixture is heated through and bubbly. Let stand for 10 minutes before serving. Sprinkle individual servings with green onions.
Test Kitchen Tip
Since using a packaged, cooked chicken product will increase the sodium, it is best to cook your own chicken breasts to use in this recipe. You may grill, roast, or poach the chicken.

Nutrition Facts
Calories 359, Total Fat 7 g, Saturated Fat 1 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 1 g, Cholesterol 40 mg, Sodium 441 mg, Carbohydrate 51 g, Total Sugar 10 g, Fiber 3 g, Protein 22 g. Daily Values: Vitamin A 0%, Vitamin C 69%, Calcium 13%, Iron 14%.
Percent Daily Values are based on a 2,000 calorie diet                   

Credit: Recipe photograph and recipe is property of


  1. great recipe! I know the pizza will be a hit in our house....every ingredient we like! and the chicken is a lot like a favorite recipe...we are having that tomorrow! thanks.
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  2. hi i am now following you from craftsandthings thanks