Pizza Casserole - Dump and Go Dinner
4
Servings
8
Ingredients
14
Comments
This easy to make casserole will have even your pickiest eaters asking for more.
4
Servings
8
Ingredients
14
Comments
Ingredients
- 1 ½ cups cook Ground Beef
- 16 fluid ounces Pizza Sauce
- 1 tablespoon Oregano, Dried
- 1 teaspoon Garlic Salt
- 2 cups cook Medium Shells
- ⅔ cups Milk
- 2 cups Mozzarella Cheese #1
- 1 cup Mozzarella Cheese #2
Containers
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Mix all ingredients together except Mozzarella Cheese #2.
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Make From Frozen Serving Day Directions
Bake
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Mix all ingredients together, except mozzarella cheese #2.
- Divide ingredients between indicated number of baking pans.
- Cover with mozzarella cheese #2.
- Bake covered at 350 degrees for 30 minutes.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- 4"x4" piece Amount Per Serving
- Calories
- 634
- Total Fat
- 35g
- Saturated Fat
- 19g
- Trans Fat
- 1g
- Cholesterol
- 152mg
- Sodium
- 1588mg
- Total Carbohydrates
- 31g
- Fiber
- 0g
- Sugar
- 8g
- Protein
- 48g
- WW Freestyle
- 21
14 Comments
Join the discussionThe baking instructions are the same for baking the day of and also after it’s frozen…..that can’t be right. Please advise!!
Hey, Stephanie! Great observation. There are three sets of directions here. You’ll notice if you freeze for later you don’t cook it before freezing. Hope this helps – enjoy!
Hi there, is this cooked from frozen on the serving day if you’ve chosen to freeze it? I think that might be why Stephanie is confused, as the cooking time on the same day cooking and frozen one are the same. Does it need to be thawed first? Thanks
Hey, there! There are three sets of directions here. Yes, the directions are the same if you’ve chosen to freeze it. Yes, you will want to thaw in the fridge. We hope you enjoy!
I’ve read through all three sets of directions. The confusion here is that the cooking directions are the same whether cooking from fresh or frozen. There is no mention of needing to thaw before cooking, so the assumption is those directions are from freezer to over. If this is not the case, you should indicate in your recipe to thaw the night before or even better provide directions for cooking from frozen which is what many busy parents are looking for. Thank you.
On the WordPress side the thaw directions do not appear – one of the benefits to being a member is that you get a thaw sheet to help with all of the little things like this. If you are a member and get your thaw directions, labels etc – this is a flaw in our current system that we are working to update 🙂
To answer your question – yes, this should be thawed the night before in the fridge.
Any nutritional macros available or am I missing it? Thanks!
Hi Bridget! We currently only offer nutritional information for all of our recipes labeled “Diet” and “Paleo” and “Keto”. This recipe doesn’t fall under one of those categories.
Hi I can’t seem to access the 3 sets of directions – the links aren’t working for me. Could you please advise basic directions? Thanks 🙂
Hi Fiona, We’re so glad that you like this recipe! This specific recipe is only available to members. You’re in luck – we will be open on Jan 1, 2020! If you want to try out some other recipes in the meantime you can get a free meal plan and try it now.
Have you ever put chopped up pepperoni in this?
Yes! That goes over better with my kids who aren’t huge fans of pepperoni – it makes it easier to have smaller bites of it at one time!
What is the pressure cooker time for this if we choose to cook from frozen?
This recipe hasn’t been tested in a pressure cooker but it would be best cooked on a trivet, due to the low level of liquid present. You could try starting with 30 minutes if you are going to cook from frozen, but again we haven’t tested this in a test kitchen nor was this recipe intended for this purpose. Feel free to report back.