Slow Cooker Puffy Pizza Casserole

By carvalhohm

Ingredients

• for puffy topping:
• 1 pound lean ground beef
• 1 small onion, diced
• 1 garlic clove, minced
• 1 (1.5) ounce packet of spaghetti mix (if using store-bought, look out for hidden gluten. I like the McCormick brand. You can also make your own using the recipe below)
• 1/2 teaspoon oregano
• 1 (15-ounce) can tomato sauce
• 1/2 cup water
• 1 cup all-purpose flour (I use Pamela's Baking Mix as my AP flour)
• 1 cup milk
• 2 eggs
• 1 cup shredded mozzarella cheese
• 20 pepperoni slices
• 1/2 cup sliced olives, optional
• Homemade Spaghetti Sauce Mix
• yields 1 packet
• 1 1/2 teaspoons kosher salt
• 1 tablespoon cornstarch
• 1 tablespoon dried minced onion
• 1 tablespoon parsley flakes
• 1 teaspoon granulated white sugar
• 1/4 teaspoon garlic powder
• 2 teaspoons green pepper flakes
• 3/4 teaspoon Italian seasoning

Details

Servings 8
Adapted from crockpot365.blogspot.com

Preparation

Step 1

Use a 4 quart slow cooker (if you only have a 6, that's okay, it will just cook faster. Check it after 3 hours on high.)

In a very large skillet, brown beef, onion, and garlic on the stove top. Drain fat, and add spaghetti sauce mix, oregano, tomato sauce, and water. Stir over low heat until tiny bubbles appear. Remove from heat and scoop into the slow cooker (you might want to spray it with cooking spray).

In a mixing bowl, combine the ingredients for your puffy topping: flour, milk, eggs, and cheese. Pour evenly over the top. Place pepperoni slices and olives on top of the topping.

Cover and cook on high for 4 hours, or until the topping has turned golden brown, puffed up, and pulled away from the sides.