Recipes and Cooking Upside-Down Pizza Casserole 3.3 (3) Add your rating & review By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on August 12, 2014 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Bake Time: 15 mins Total Time: 35 mins Servings: 6 Jump to Nutrition Facts Ingredients 1 ½ pound lean ground beef or bulk Italian sausage 1 ½ cup sliced fresh mushrooms (4 ounces) 1 15 ounce can tomato sauce with Italian seasonings ¼ cup sliced pitted ripe olives (optional) 1 - 1 ½ cup shredded mozzarella cheese or Italian cheese blend (4 to 6 ounces) 1 10 ounce package (10) refrigerated biscuits or desired topper (see below) Directions Preheat oven to 400°F. In a large skillet cook ground beef and mushrooms over medium-high heat until meat is brown, using a wooden spoon to break up meat as it cooks. Drain off fat. Stir in tomato sauce and, if desired, olives; heat through. Transfer meat mixture to a 2-quart rectangular baking dish. Sprinkle with cheese. Flatten each biscuit with your hands. Arrange biscuits on top of hot mixture in dish. Bake, uncovered, for 15 to 18 minutes or until biscuits are lightly browned. Topper Options: Crispy Crust Topper: Unroll one 13.8-ounce package refrigerated pizza crust. Arrange entire crust over hot mixture in dish. Fold excess crust under and press to seal along edges of baking dish. Cut six 1-inch slits in the crust. Brush with milk and sprinkle with grated Parmesan cheese. Bake as directed.102170786Waffle Fry Topper: Arrange one-third of a 22-ounce package frozen French-fried waffle-cut potatoes over hot mixture in dish. Bake about 28 minutes or until potatoes are heated through and lightly browned.102170785French Bread Topper: Butter eight 1/2-inch slices French bread. Arrange bread, buttered sides up, over hot mixture in dish. Bake as directed.102170787Texas Toast Topper: Cut 4 slices garlic Texas toast into 1-inch cubes. Scatter over hot mixture in dish. Bake as directed.102170788Breadstick Topper: Unroll one 11-ounce package refrigerated breadsticks; separate at perforations. Twist each a few times and arrange over hot mixture in dish. Bake as directed.102170789Garlic Roll Topper: Thaw 6 frozen roll dough balls; snip into quarters. Toss dough pieces in 2 tablespoons melted butter, then in a mixture of 2 tablespoons grated Parmesan cheese and 1/4 teaspoon garlic powder. Scatter over hot mixture in dish. Bake for 20 minutes.102170790Mashed Potato Topper: Heat half of a 24-ounce package refrigerated garlic mashed potatoes. Stir until smooth. Spread mashed potatoes over hot mixture in dish. Drizzle with 2 tablespoons melted butter. Bake as directed.102170791Egg Noodle Topper: Cook 3 cups dried wide egg noodles according to package directions; drain and return to pan. Toss with 2 tablespoons melted butter and 1 tablespoon snipped fresh parsley. Spoon over hot mixture in dish. Bake for 20 minutes.102170792 Rate it Print Nutrition Facts (per serving) 428 Calories 22g Fat 27g Carbs 32g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 428 % Daily Value * Total Fat 22g 28% Saturated Fat 9g 45% Cholesterol 84mg 28% Sodium 1036mg 45% Total Carbohydrate 27g 10% Total Sugars 5g Protein 32g Vitamin C 7.5mg 38% Calcium 172mg 13% Iron 4.3mg 24% Potassium 517mg 11% Fatty acids, total trans 3g Folate, total 37.8mcg Vitamin B-12 2.5mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.