Being a member of a homemakers group resulted in many great recipes over the years. We would meet in each others homes and do hands on preparation of recipes and enjoy the eating and taste testing. The hostess for the meeting would purchase the necessary ingredients and we would share in the cost of the foods. This recipe is a family favorite and is almost as good as pizza. The leftovers freeze well and can be thawed and warmed in the microwave. Serve with garlic cheese bread.

Italian Rice Casserole

2 1/2 Cups beef broth

1 Cup rice

1 Tablespoon oil

1 Large onion, diced

1/2 Cup green pepper, diced

1 8 Ounce package of sliced pepperoni

1/2 Cup sliced mushrooms, canned or fresh

1 28 Ounce can of crushed tomatoes

2 Cups shredded mozzarella cheese

Bring broth to a boil, stir in rice and simmer with a cover until done. Stir occasionally.

Saute onion in oil and add the peppers, mushrooms and pepperoni.

Stir in tomatoes.

Combine the rice and the tomato mixture.

Grease large casserole dish and layer rice and tomato mixture alternately with the shredded cheese, the last layer of cheese on the top.

Bake at 325 for 30 minutes.

Note: Our family eats mushrooms and peppers, but they can be omitted. You may use a blend of Italian cheeses such as provolone, asiago, parmesan, monterey jack or romano along with the mozzarella to make a total of 2 cups of cheese. The cheesier the better!