Hearty Pizza Casserole

• 1 cup uncooked elbow macaroni
• 1/2 pound lean ground beef (90% lean)
• 6 small fresh mushrooms, halved
• 1/3 cup chopped onion
• 1 can (8 ounces) tomato sauce
• 1 package (3-1/2 ounces) sliced pepperoni
• 2 tablespoons sliced ripe olives
• 1 teaspoon sugar
• 3/4 teaspoon Italian seasoning
• 1/4 teaspoon pepper
• 1/4 cup shredded cheddar cheese
• 1/4 cup shredded part-skim mozzarella cheese

1. Cook macaroni according to package directions. Meanwhile, in a large skillet, cook the beef, mushrooms and onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, pepperoni, olives, sugar, Italian seasoning and pepper.
2. Drain macaroni; add to meat mixture. Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Sprinkle with cheeses.
3. Bake, uncovered, at 350u0b0 for 20-25 minutes or until heated through.
4. Freeze option: Cool unbaked casserole; cover and freeze for up to 3 months. Thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake according to directions.

elbow macaroni, ground beef, fresh mushrooms, onion, tomato sauce, pepperoni, olives, sugar, italian seasoning, pepper, cheddar cheese, mozzarella cheese

Taken from www.tasteofhome.com/recipes/hearty-pizza-casserole/ (may not work)