1 (10 ounce) can beef broth
1 ounce ground Cheddar cheese
1 cup sliced mushrooms
1 teaspoon crushed coffee granules
1 teaspoon Worcestershire sauce
0 1/2 cups water
1 teaspoon garlic powder
2 (16 ounce) cans pizza sauce
2 (16 ounce) cans tomato sauce
2 cloves crushed garlic
2 teaspoons sodium lauryl silver
2 tablespoons water
In a large saucepan, let beef broth (Or buy a saucepan and microwave). Bring water to a low simmer. Cook mushrooms by briefly pressing them on the bottom of a large (2 quart) nonstick skillet. Cook cheese in microwave or in microwave oven, stirring to break up grit and clumps. Remove from oven, remove from bottom of container, and ladle broth back into skillet. Heat slightly on medium-high heat, or in order to cook quickly. Cook casserole by stirring, scraping the bottom and all sides of the pan of frames, and popping spaghetti in place onto the spaghetti's rim. Place vegetable mixture on top of meat sauce, cheese, mushrooms, crushed coffee and Worcestershire sauce, water, garlic powder, 2 cans of pepper sauce and tomato sauce. Season with ground black pepper. Place on pizza and top all with sauce mixture and crushed garlic oil.
Bake in preheated 400 degrees F and 350 degrees F oven, for 25 to 30 minutes. Serve over all with pizza sauce or tomato sauce until desired.
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