Category Archives: casserole

Easy Peasy Pizza Bake

I have been making this insanely easy pizza bake for a few years now, and my husband swears it gets better every time.  I came across the original recipe on the Betty Crocker website but changed it up quite a bit to make it much better!

The ingredient lineup

You should be able to find the pouches of Cheddar-Garlic biscuit mix at Walmart or Dollar General, but if you can’t, 2 cups of regular Bisquick will work (you can add garlic to it if you wish).  Mozzarella cheese or an Italian cheese blend works best, but all I had on hand was this Mexican blend, and I wasn’t fixing to go to the store, so that’s what I used!   Also, you can use any pasta sauce you want.  I just REALLY love the Hunt’s Zesty & Spicy brand…and it’s cheap 🙂

Preheat your oven to 375.  Then, start by mixing up the biscuit mix with the amount of water called for on the back of the pouch (1 cup for both pouches).  I also added a little Italian seasoning into my biscuit batter.  Mix until combined, being careful not to overmix.

Spray a 9 x 13 casserole dish with nonstick spray.  Drop half of the biscuit batter, by tablespoonfuls, into the dish at evenly spaced intervals.  The bottom of the dish will not be completely covered.

It should look roughly like this.

Now, pour half of your can of pasta sauce on top of the biscuit dough, then top with half of the pepperonis.

Sprinkle on 1/8 cup of parmesan cheese, then add a layer of the shredded cheese.

Repeat the layers, starting with the biscuit dough.  Drop the remaining dough by spoonfuls into the gaps where there is no dough already (Did that make sense?  It kind of didn’t when I wrote it.  LOL)  When you’re all done with layering, it will look like this:

Bake for approximately 20-25 minutes, until cheese is bubbly and biscuit dough is cooked through.

And you have a quick, easy, cheap meal that is also delicious!  I also love that you can change it up by using different meats, different cheeses, sauces, even different herbs and spices in the biscuit dough.  You are sure not to have any leftovers!

Easy Peasy Pizza Bake

(adapted from Betty Crocker)

2 packages of Bisquick Cheddar Garlic biscuit mix, 7.5 oz each

1 cup water

1 jar of any pasta sauce, 24 oz (Hunt’s in the can works great)

1.5 oz sliced pepperoni (about half of a small package)

1/4 cup grated parmesan cheese

1 1/2 cups shredded cheese (mozzarella, cheddar, whatever you have on hand)

Preheat oven to 375.  In a medium bowl, mix both packages of biscuit mix with water.  Stir until combined.  Spray a 9 x 13 baking dish with nonstick spray.  Drop HALF of biscuit dough by tablespoonfuls in evenly spaced intervals in baking dish.  Cover with half of pasta sauce, then half of pepperoni.  Sprinkle on half of parmesan cheese, then 3/4 cup of shredded cheese.  Repeat layers, starting with other half of biscuit dough.  Drop by spoonfuls into gaps that have no dough.  Finish with the remaining halves of the pasta sauce, pepperoni, parmesan, and shredded cheese.  Bake for approximately 20-25 minutes, until cheese is bubbly and biscuit dough is cooked through.


This recipe was shared at:

 Momnivore’s Dilemma Creative Juice Thursday
MizHelen’s Country Cottage’s Full Plate Thursday
Everyday Tastes’ It’s a Keeper Thursday
Allie Makes’ Making it with Allie Thursdays
Bizzy Bakes’ Bake with Bizzy

MexiCrescent Casserole

I first came across this recipe on the fab blog, Kristi’s Recipe Box, where it is called Taco Squares.  I like that Kristi’s recipes are really simple and you’re very likely to have everything you need for them in your fridge already.  While I wanted to make this recipe, I also decided to step it up a little.  Here’s my take.

The ingredient lineup.

You’ll need a pound of ground beef, a packet of taco seasoning, a cup of shredded cheese, a can of Ro-tel, a tube of crescent rolls, and garlic.

Start by browning your meat.  When it’s done, drain the grease and put the meat back into the skillet.  Add half the pack of taco seasoning, 1/2 teaspoon minced garlic,  and 1/3 cup water.  Simmer until thickened, then add half the can of Ro-tel, drained.

Spray a 1 1/2 quart casserole dish with nonstick spray.  Open the tube of crescent rolls and unroll them gently, taking care to avoid breaking them into triangles.  Place half of the crescent rolls in the bottom of the dish.

Sprinkle with 1/2 cup shredded cheese.

Spread the ground beef mixture evenly over cheese.

Top meat with the other 1/2 cup shredded cheese, then place the other half of the crescent rolls on top of the dish.

Bake at 375 until the top is golden brown and puffy, about 12 minutes in my oven!

I call this a casserole rather than squares because we just cut ourselves big slabs of it.  LOL.  My husband ate his plain but I put a dollop or sour cream on top of mine, and it was delicious!!  Good thing there are only 2 adults in the house though, because this didn’t last long.  If you have a bigger family, I would recommend doubling the entire recipe and baking it in a 9 x 13 pan.

Look at all that melty cheese...

MexiCrescent Casserole

(Adapted from Kristi’s Recipe Box)

1 pound ground beef

1 tube crescent rolls

1 can Ro-tel

1 cup shredded cheese

1 pack taco seasoning

1/2 teaspoon minced garlic

1/3 cup water

Preheat oven to 375 degrees.  Brown ground beef then drain fat.  Add meat back to skillet, then add 1/2 pack of the taco seasoning, minced garlic, and water.  Simmer until thickened, then add half the can of Ro-tel, drained.  Mix well.  Spray a 1 1/2 quart casserole dish with nonstick spray.  Unroll crescent rolls carefully, and place half in the bottom of the casserole dish.  Top with 1/2 cup shredded cheese.  Add ground beef mixture on top of cheese, then add other 1/2 cup of cheese on top of meat.  Top dish with the other 4 crescent rolls.  Bake until golden brown and puffy on top, approximately 12-15 minutes.  Enjoy as is or with a dollop of taco sauce or sour cream.


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