Preheat oven to 350 degrees. Heat a large skillet over medium heat. Brown ground beef or Italian sausage until cooked through (165 degrees). Add onion to skillet. Cook 3 to 5 minutes or until onions have softened.
This family-friendly recipe can be made a head of time. Simply cover the casserole with aluminum foil before baking and freeze. When ready to cook, thaw overnight in the refrigerator and bake as directed.
To make this recipe even healthier, check out dietitian Amanda's substitutions. View all of her healthier tips and tricks by viewing her segment, Substitute Teacher, on HSTV.com.
Servings and Ingredients
|1 lbs. 90%-lean ground beef, or Italian sausage|
|1 medium yellow onion, chopped|
|2 Hy-Vee large eggs|
|1 c. Hy-Vee 2% reduced-fat milk|
|1 (7-oz.) pkg. Hy-Vee sliced pepperoni, cut in half|
|1 (24-oz.) jar Hy-Vee spaghetti sauce|
|8 oz. Hy-Vee spaghetti, cooked and drained|
|Hy-Vee shredded mozzarella cheese, for serving|
Things To Grab
- Large skillet
- Medium bowl
- 9x13-inch casserole dish
- Aluminum foil
In a medium bowl, whisk together eggs and milk. Stir in ground beef mixture, pepperoni, spaghetti sauce, and cooked spaghetti. Pour into 9x13-inch casserole dish and cover with aluminum foil. Bake 30 minutes, or until heated through.
Uncover casserole. Top with shredded mozzarella cheese and bake for 30 additional minutes. Remove from oven and allow to stand 5 minutes before serving.
Amounts Per Serving
- Total Fat: 25g
- Cholesterol: 145mg
- Sodium: 1140mg
- Total Carbohydrates: 42g
- Protein: 31g
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