Categories: Casseroles, Meats, Vegetables, Cheese/eggs 
      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 
 
----------------------------------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."