| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | 1 | Servings | ||
INGREDIENTS
| 4 | c | Rice; measured AFTER cooking |
| 2 | Eggs | |
| 1/4 | c | Grated Parmesan cheese |
| 1 | ts | Oregano |
| 1/2 | ts | Garlic powder |
| 1 | Jar (14 oz) Ragu spaghetti sauce (or your choice) | |
| 5 | oz | Sliced pepperoni (more or less, your taste…) |
| 1 | cn | (4 oz) sliced mushrooms; drained |
| 1 | sm | Green pepper; seeded and sliced into rings |
| 1 | pk | (8 oz) shredded Mozarella cheese |
INSTRUCTIONS
1. Combine rice, eggs, parmesan cheese, oregano, and garlic powder. Mix well. Spread into a well-greased 9x13x2 baking pan. (Or two smaller pans.) Bake at 350 degrees for 10 minutes, or until firm. 2. Spread spaghetti sauce over rice. Top evenly with pepperoni, mushrooms, and pepper rings. Sprinkle mozarella cheese over the top. Bake for 15 minutes or until hot and bubbly. 3. Cut into squares to serve. Note: This is sort of like a casserole with the taste of a pepperoni pizza. It is really quick and easy to prepare. Posted to EAT-L Digest by "Sharon H. Frye" <shfrye@PEN.K12.VA.US> on Sep 7, 1997
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