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Vegetarian Bubble Up Pizza Casserole

June 26, 2010

Vegetarian Bubble Up Pizza Casserole

This yummy casserole is (surprisingly!) a Weight Watchers recipe, and is completely satisfying.  It only features a little bit of cheese, but you don’t need much to make this great.  Marc and I decided to make this recipe vegetarian, by using Morningstar Farms soy protein crumbles, but you could easily incorporate the meat of your choice — either ground beef or turkey, and possibly turkey pepperoni.  The best part about this is that it is very pizza-y, so if you’ve got kids at home who crave pizza, but you’re counting points, most everyone is easily satisfied.

I will say that though this was yummy in the moment, it didn’t reheat well.  It does serve 8, so it’s best for a larger group.  The reheat could have been different if this was made with meat, but for me, the soy crumbles were a little too springy/chewy after being in the microwave.

Enjoy this recipe and make it your own!

Vegetarian Bubble Up Pizza Casserole

  • Cooking spray
  • 12 oz. meatless ground crumbles
  • 1 medium onion, chopped
  • 16 oz. tomato sauce
  • 1/2 tsp. dried oregano
  • 3 cloves of garlic, minced
  • 1 tsp. Italian seasoning
  • 1 tsp. fennel seed (this helps to give the dish an Italian sausage flavor)
  • Your choice of 0-point vegetables — I used red peppers and mushrooms
  • 15 oz. refrigerated French bread loaf, cut into 1/2 inch pieces, and then quartered
  • 3/4 c. part-skim mozzarella
  1. Preheat oven to 350 degrees.  In skillet, stir together crumbles, garlic and onions, until onions are translucent.
  2. Add other vegetables and cook until soft.  Pour sauce over mixture and incorporate.
  3. Add dough “nuggets” and cook until covered in sauce.
  4. Pour into casserole dish that has been sprayed with cooking spray.  Bake for 25 minutes, uncovered.
  5. Sprinkle with cheese and bake for an additional 10 minutes, until cheese is melted.  Let stand 5 minutes before serving.
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