Slow Cooker Puffy Pizza Casserole Recipes

SLOW-COOKED PIZZA CASSEROLE

Steps:

• In a Dutch oven, brown beef and onion over medium heat until meat is no longer pink; drain. Add the spaghetti sauce, mushrooms, salt, garlic powder, oregano and pepper; heat through., Spoon half the mixture into a 5-qt. slow cooker. Top with half the noodles, pepperoni and cheeses. Repeat layers. Cover and cook on low for 4-5 hours or until cheese is melted.

SLOW-COOKER PIZZA CASSEROLE

Steps:

• Cook pasta according to package directions. Meanwhile, in a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. , Drain pasta; place in a 5-qt. slow cooker. Stir in the beef mixture, cheese, pizza sauce, soup and pepperoni. Cover and cook on low for 2-3 hours or until heated through. If desired, top with basil before serving.

PUFFY PIZZA CASSEROLE

Steps:

• Use a 4 quart slow cooker (if you only have a 6, that's okay, it will just cook faster. Check it after 3 hours on high.)
• In a very large skillet, brown beef, onion, and garlic on the stove top.
• Drain fat, and add spaghetti sauce mix, oregano, tomato sauce, and water.
• Stir over low heat until tiny bubbles appear.
• Remove from heat and scoop into the slow cooker (you might want to spray it with cooking spray).
• In a mixing bowl, combine the ingredients for your puffy topping: flour, milk, eggs, and cheese.
• Pour evenly over the top.
• Place pepperoni slices and olives on top of the topping.
• Cover and cook on high for 4 hours, or until the topping has turned golden brown, puffed up, and pulled away from the sides.
• I have not tried to cook this yet on low. I'd check it after 6 hours (in a 4-quart, 4 hours in a 6-quart).
• If you do opt to cook it on low, I'd love to hear your timing results!

SLOW COOKER PIZZA CASSEROLE

Steps:

• Combine all indgredients in slow cooker.
• Cover and cook on LOW for 4 hours, or on HIGH for 2 hours.

SLOW COOKER PUFFY PIZZA CASSEROLE

Steps:

• In a large skillet over medium heat, place the ground beef, onions and garlic. Cook 8-10 minutes until no longer pink; break the beef up into small pieces with a spoon. Drain and discard the fat. Add salt, cornstarch, dried onion, parsley, sugar, garlic powder, green pepper flakes, Italian seasoning, dried oregano, the tomato sauce and the water. Stir over low heat until small bubbles appear around the edges.
• Spray a 4qt slow cooker with non-stick spray. Transfer the meat sauce into the slow cooker.
• In a bowl, whisk together flour, milk, eggs and mozzarella cheese. Pour carefully over meat sauce. Top with pepperoni and/or olives, if desired. Sprinkle with parmesan, cover, and cook on high 4 hours (3 hrs for a 6qt pot), until the topping is puffed, golden brown, and pulling away from the sides of the pot. (Cooking on low is not recommended.).