Friday, July 5, 2013

Potato Pizza Casserole for the Crock Pot

Here is another recipe from one of the best recipe magazines ever (at least in my opinion)…Taste of Home. This was created by Tyler Sherman of Williamsburg, Virginia. I have made this recipe many times and have never been disappointed. Give it a try, I think you’ll be pleased.

Prep time is about 20-25 minute. Crock pot cook time is about 4 to 5 hours (on low) but I have let it cook a little longer and it’s been fine. The recipe reports that there are 8 services…I agree. 


  • 1 pound ground beef
  • 1/2 pound sliced fresh mushroom (I forgot to buy mushrooms so they are not in the picture but I do always add them)
  • 1 medium green pepper, chopped
  • 1 small onion, chopped
  • 2 jars (14 ounces each) pizza sauce
  • 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
  • 1/2 cup 2% milk
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1 package (32 ounces) frozen cubed hash brown potatoes, thawed
  • 15 slices pepperoni, chopped
  • 2 cups (8 ounces) shredded Italian cheese blend

  • In a large skillet, cook the beef, mushrooms, green pepper and onion until meat is no longer pink; drain. 
  • Meanwhile, in a large bowl, combine the pizza sauce, soup, milk, Italian seasoning, garlic salt and pepper flakes. 
  • Stir in the potatoes, pepperoni and beef mixture. 

  • Transfer half of the meat mixture to a 5-qt slow cooker. Sprinkle with half of the cheese; repeat layers. 

  • Cover and cook on low for 4-5 hours or until potatoes are tender. 

Then Enjoy!!!

Nutritional Facts 1-1/2 cups equals 402 calories, 
18 g fat (8 g saturated fat), 62 mg cholesterol, 
1,155 mg sodium, 34 g carbohydrate, 
4 g fiber, 24 g protein.

Thanks for visiting,


No comments:

Post a Comment