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    You are in: Home / Recipes / Bow Tie and Pepperoni Casserole Recipe
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    Bow Tie and Pepperoni Casserole

    Average Rating:

    3 Total Reviews

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    • on November 18, 2010

      This is a great tasting, simple casserole. The only thing I changed in the recipe was to use canned diced tomatoes (undrained) instead of fresh tomatoes, this was just to save a little time in the prep!! I also used banana peppers, olives, and mushrooms out of the optional ingredients, turned out awesome...thanks for sharing!!

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    • on April 06, 2006

      Delicious kid friendly meal. I did have to leave out the green pepper, as my daughter doesn't like them. I also didn't have tomatoe juice, so I used a small can of sauce and added a small amount of water to get the juice consistency and added a small can of diced tomatoes instead of fresh. Very nice. :)

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    • on September 19, 2005

      I made this recipe during my Once a Month Cooking blitz and popped the completed casserole into the freezer. I baked it right from frozen and it took about 2 hours to completely heat through. My oldest daughter had 3 helpings and she ate leftovers the next day too. I also made a smaller lunch sized casserole with banana peppers from our garden so my husband can take it for lunch on another day. I have added this to my OAMC casserole collection, thanks for sharing it.

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    Nutritional Facts for Bow Tie and Pepperoni Casserole

    Serving Size: 1 (288 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 725.4
    Calories from Fat 320
    Total Fat 35.5 g
    Saturated Fat 16.9 g
    Cholesterol 167.6 mg
    Sodium 1277.0 mg
    Total Carbohydrate 64.8 g
    Dietary Fiber 4.9 g
    Sugars 7.2 g
    Protein 36.5 g

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