Upside Down Pizza Casserole
A bubbly, cheesy, biscuit-topped pizza casserole your whole family will devour. Made with pantry staples, just one skillet, and ready in about 30 minutes!
Servings: 6 servings
Ingredients
- 1 pound ground Italian sausage OR ground beef, or a mix
- ½ cup chopped yellow onion about 1 small
- ½ cup chopped red or green bell pepper about 1 medium
- salt & pepper to taste
- 1 tablespoon all-purpose flour
- 1 (15-oz) can diced tomatoes, not drained
- 1 (4-oz) can mushrooms, drained
- 1 teaspoon Italian seasoning OR fresh basil/oregano if you have it
- ¼ teaspoon garlic powder
- ¼-1/3 cup water OR chicken broth
- 1 (16-oz) tube refrigerated biscuits quartered; OR use homemade biscuit dough
- 2 cups shredded mozzarella cheese
- optional: pepperoni slices, grated Parmesan cheese
Instructions
- In a large ovenproof skillet over medium-high heat, season ground beef/sausage, onion and pepper with salt and pepper to taste. Cook until browned. Drain.1 pound ground Italian sausage, ½ cup chopped yellow onion, ½ cup chopped red or green bell pepper, salt & pepper
- Stir in flour. Add undrained tomatoes, mushrooms and seasonings; mix well. Stir through chicken broth and simmer until bubbly and slightly thickened. Take off the heat.1 tablespoon all-purpose flour, 1 (15-oz) can diced tomatoes, not drained, 1 (4-oz) can mushrooms, drained, 1 teaspoon Italian seasoning, ¼ teaspoon garlic powder, ¼-1/3 cup water OR chicken broth
- Arrange biscuit pieces over mixture in skillet. Sprinkle with mozzarella cheese and pepperoni, if using.1 (16-oz) tube refrigerated biscuits, 2 cups shredded mozzarella cheese, optional: pepperoni slices, grated Parmesan cheese
- Bake, uncovered, at 400 degrees for 14-16 minutes, until biscuits are golden and filling is bubbly. Let the casserole sit for 5 minutes before serving. Serve with parmesan cheese, if you like.
Notes
- Vegetables: Bell pepper, onion and mushrooms are my favorites, but feel free to add olives, pepperoncini - or skip anything you don't like!
- Biscuits: I use a standard 16-oz can, quartered. When I have time, I make homemade biscuit dough!
- Bake time: Make sure the biscuit pieces stay on top of the filling so they bake up golden, not doughy.
- Skillet: Use an oven-safe skillet, or transfer the filling to a casserole dish before baking.