Pizza Casserole

Servings

5 Servings

1 Lean protein, 1/2 vegetable serving, 1/2 healthy fat, 3/4 condiment

Calories: 337

Ingredients

1. 1 can (14.5oz) low sodium diced tomatoes (do not use petite dice)

2. 18 ounces uncooked turkey italian sausage

3. Non-stick pan spray

4. 1/2 tsp dried oregano

5. 1/4 tsp salt

6. 1/2 tsp fresh ground pepper

7. 12 oz fresh mushrooms, washed and cut into thick slices 

8. 1 3/4 cups grated Mozzerella cheese (I use part-skim for lower calories)

9. 15 slices turkey pepperoni, cut in half

10. 25 black olives sliced (this can be doubled for a full HF serving)

Directions

1. Preheat oven to 400 degrees. Spray an 8" by 11" glass casserole dish with non-stick spray or olive oil.

2. Pour the diced tomatoes into a colander placed in sink and rinse with cold water.  Let tomatoes drain a minute or two, then spread them out on paper towels to dry.

3. While tomatoes dry, heat 2 tsp olive oil in a large non-stick fry pan, squeeze the sausage out of the casing and cook sausage over medium-high heat until nicely browned, breaking it apart as it cooks.

4. While sausage cooks, wash mushrooms, pat dry, and slice into thick slices.

5. When sausage is done make a layer of sausage in the botthome of the casserole dish and top with the drained tomatoes, spreading them out over the top of the sausage.  Season with dried oregano, salt and fresh-ground pepper.

6. Rinse out the pan if needed, then heat the other 2 tsp of olive oil over medium high heat.  When the pan is hot add the mushrooms and cook, stirring a few times, until all the liquid is released and the mushrooms are starting to brown. Layer the mushrooms over the sausage tomato mixture.

7. Cut pepperoni in half.  Sprinkle the grated Mozzerella over the top of the casserole and lay the pepperoni pieces on top of the chees, spacing them evenly so the whole top is covered with pepperoni.  Bake about 25 minutes, or until the cheese is melted and starting to brown.  Serve hot.