Pizza Spaghetti Style

1 lb. mild Italian sausage
1 med. onion, chopped
1 lg. green bell pepper, chopped
8 oz. pkg. sliced mushrooms
26 oz. jar pasta sauce
8 oz. can tomato sauce
2 t. dried Italian seasoning
1 lb. spaghetti pasta, broken into 3” pieces
3/4 cup milk
2 eggs, beaten
5 oz. pkg. sliced pepperoni
6 oz. (1 1/2c.) shredded med. Chedder cheese
8 oz. (2c.) shredded Monterey Jack cheese

Preheat oven to 350 degrees. Bring large pot of salted water to boil for
cooking spaghetti. In large skillet brown sausage, add onions, green peppers and
mushrooms, continue cooking until veggies are crisp tender. Drain well and add pasta
sauce, tomato sauce and Italian seasoning; stir well and let simmer while preparing
spaghetti.

Cook spaghetti according to pkg. directions. Meanwhile, combine eggs and milk
in large bowl and whisk until blended. Drain spaghetti and toss with egg and milk
mixture. Spread half of the spaghetti mixture in a greased 9”x 13” baking pan. Top
with half of meat mixture. Repeat layers.

To freeze, cool casserole in frig at this point. When cold, wrap well, label, and
freeze up to 3 months. To thaw and reheat, thaw casserole overnight in frig. Bake,
covered, at 359 degrees for 50 – 60 min. or until thoroughly heated. Uncover, top
with cheeses and pepperoni and bake 10 – 15 min. longer until cheese melts and
edges of casserole bubble.

If baking without freezing, bake at 350 degrees for 40 – 50 min. until hot and
bubbly. Top with cheeses and pepperoni and bake for 10 – 15 min. longer until
cheese melts and edges of casserole bubble. Let stand 5 min. to set. Makes 10
servings.