Tonight's Dinner - Cheesey Upside Down Pizza Casserole

[Guest guest]

To get my son to eat vegetables, I made the following tonight and it was

really good. You can change the vegetables or use tofu instead and make a

completely different dish.

 

* Exported from MasterCook *

 

Cheesey Upside-Down Pizza Casserole

 

Recipe By : RisaG

Serving Size : 4 Preparation Time :0:00

Categories : Cheese Quick

Tomatoes Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 10 oz pkg mushrooms -- sliced thickly

1 cup frozen green peas -- thawed

1 15 oz can Italian-style tomatoes -- pureed

1 tbsp italian seasoning

3 cloves garlic -- sliced

1 1/2 cups reduced fat mozzarella -- shredded

1 10 oz pkg Pillsbury biscuit dough

 

Preheat oven to 400°F. Spray a 2 quart casserole with cooking spray (olive

oil flavored if possible).

 

In a large nonstick skillet sprayed with cooking spray, saute the mushrooms

until soft and a bit browned. Add the garlic and saute until the garlic is

lightly browned. DO NOT BURN. Add peas, tomatoes, italian seasoning, salt

and pepper. Cook until tomatoes are heated through. Pour into bottom of

prepared casserole.

 

Top with cheese.

 

Flatten out biscuits. Sprinkle with Italian seasoning. Cover cheese layer

with the biscuits.

 

Bake for 15-20 minutes or until biscuits are browned and the cheese is

bubbling through.

 

Serve with salad and bread.

 

- - - - - - - - - - - - - - - - - -

 

NOTES : For variation: Cook up 1 lb of ground tofu or heat up some TVP in a

skillet with some onions & garlic. Add to mushrooms, or omit mushrooms.

Cover with the tomatoes and seasonings. Then pour into casserole and finish

as per the rest of the recipe.

 

RisaG

 

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Updated 10/12/01