Pizza Casserole Deluxe Recipe

Ingredients:

1/2 (8-oz.) package sliced baby portobello mushrooms

1/2 medium-size inexperienced bell pepper, chopped

1 (1-lb.) package ground delicate Italian sausage

1/2 medium-size red bell pepper, chopped

1/2 teaspoon freshly ground black pepper

1 (16-oz.) package alimentary paste food

1/2 medium-size purple onion, chopped

8 ounces recent cheese, cut (2 cups)

1 (8-oz.) package cut cheese cheese

3 tablespoons general-purpose flour

1/2 cup sausage slices, chopped

1 (26-oz.) jar pasta sauce sauce

1 teaspoon kosher salt, divided 

1/2 cup grated cheese cheese

1 tablespoon vegetable oil

1 cup sliced black olives

2 garlic cloves, minced 

3 tablespoons butter 

3 cups half-and-half 

Directions:

1. heat up kitchen appliance to 350°. Cook sausage and garlic in hot oil in an exceedingly massive frying pan over medium-high heat five to seven minutes or till sausage crumbles and is not any longer pink. take away with a slotted spoon, reserving drippings in frying pan. Drain sausage mixture on paper towels, and transfer to a medium bowl. Stir pasta sauce sauce and 1/2 tsp. salt into sausage mixture.

2. Sauté onion and next three ingredients in hot drippings five minutes or till tender; stir in olives and sliced sausage. Reserve 1/4 cup onion mixture.

3. Prepare food per package directions in an exceedingly massive Dutch kitchen appliance.

4. soften butter in an exceedingly serious pan over low heat; whisk in flour till swish. Cook, whisking perpetually, 1 minute. step by step whisk in half-and-half; cook over medium heat, whisking perpetually, seven to ten minutes or till mixture is thickened and bubbly. Stir in recent cheese cheese, cheese cheese, pepper, and remaining 1/2 tsp. salt. Pour sauce over food troubled kitchen appliance, stirring to coat. Stir in onion mixture.

5. Transfer food mixture to a gently lubricated 13- x 9-inch baking dish, and high with sausage mixture, prepacked cheese cheese, reserved 1/4 cup onion mixture, and sausage slices.

6. Bake at 350° for half-hour or till cheese is liquified and gently bronzed. Let stand five minutes before serving.