Potato Pizza Casserole

• 1 pound ground beef
• 1/2 pound sliced fresh mushrooms
• 1 medium green pepper, chopped
• 1 small onion, chopped
• 2 jars (14 ounces each) pizza sauce
• 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
• 1/2 cup 2% milk
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic salt
• 1/4 teaspoon crushed red pepper flakes
• 1 package (32 ounces) frozen cubed hash brown potatoes, thawed
• 15 slices pepperoni, chopped
• 2 cups shredded Italian cheese blend

1. In a large skillet, cook the beef, mushrooms, green pepper and onion until meat is no longer pink; drain.
2. Meanwhile, in a large bowl, combine the pizza sauce, soup, milk, Italian seasoning, garlic salt and pepper flakes. Stir in the potatoes, pepperoni and beef mixture.
3. Transfer half of the meat mixture to a 5-qt. slow cooker. Sprinkle with half of the cheese; repeat layers. Cook, covered, on low until potatoes are tender, 4-5 hours.

ground beef, mushrooms, green pepper, onion, pizza sauce, cheddar cheese soup, milk, italian seasoning, garlic salt, red pepper, brown potatoes, pepperoni, italian cheese blend

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