Title: Upside-down pizza casserole****fjvs25a
 Categories: Casseroles, Cheese/eggs, Groundbeef
      Yield: 6 Servings
 
      1 lb Ground Beef
      1 c  Onions; chopped
      1 c  Green Bell Pepper; chopped
      1 cn Pizza Sauce; 15 oz.
    1/4 lb Pepperoni; coarsely chopped
    1/2 ts Italian Seasoning; dried
      1    Jar Green Giant Sliced
           -Mushrooms; drained; 2.5 oz.
      6 oz Mozzarella Cheese; thinly
           -sliced

MMMMM--------------------------TOPPING-------------------------------
      1 c  Milk
      1 tb Oil
      2    Eggs
      1 c  All-Purpose Flour; Pillsbury
           -Best; or Unbleached Flour
    1/4 ts Salt
    1/4 c  Parmesan Cheese; grated
 
  Heat oven to 400F.  In lrg. skillet over med.-high heat, brown ground
  beef, onions and bell pepper. Drain. Stir in pizza sauce, pepperoni,
  Italian seasoning and mushrooms.  Bring to a boil.  REduce heat to
  low; simmer uncovered 10 mins., stirring occasionally.
  
  Meanwhile, in sm. bowl combine milk, oil and eggs; beat 1 min. at med.
  speed.  Lightly spoon flour into measuring cup; level off. Add flour
  and salt; beat 2 mins. at med. speed or until smooth. Spoon meat
  mixture evenly into ungreased 13x9" baking dish. Place cheese slices
  over hot meat mixture.  Pour topping evenly over cheese, covering
  complete; sprinkle with Parmesan cheese.  Bake at 400F for 20-30
  mins. or until puffed and deep golden brown. Makes 6-8 servings.
  "It's fun to watch the 'crust' rise while this unique casserole is
  baking.
   The secret to the tender crust is following the recipe directions
  carefully and using the pan size called for." I have not tried this
  recipe. It comes from my Pillsbury "Casseroles & One.Dish Meals"
  cookbook, Classic #140.  Marilyn Sultar