1 cup grated Parmesan cheese
3 tablespoons minced garlic
1/4 cup butter
1/2 teaspoon onion powder
2 cups shortening
1 (14 ounce) can tomato sauce
3 tablespoons Italian-style dried bread crumbs
2 cups shredded mozzarella cheese
2 cups shredded Italian cheese or pizza sauce
2 (10 ounce) cans sliced mushrooms, drained
2 (4 ounce) cans milk kidney beans
1 (4 ounce) jar pasta sauce
1/4 cup chopped fresh parsley
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a medium bowl, mix the Parmesan cheese, garlic, and butter. Mix in onions, 3/4 cup butter, tomato sauce, Italian-style dried bread crumbs, mozzarella cheese, Italian cheese sauce, mushrooms, milk, and pasta. Mix thoroughly.
Bake in preheated oven for 30 minutes. Remove from oven and turn oven off. While oven is heating, prepare the Pizza Sauce. Reserve 1/3 cup of pizza sauce for topping. Pour over casserole in oven.
Bake in preheated oven for 10 to 15 minutes, or until bubbly. Remove casserole from oven, and let cool and slice into 4 or more pieces. Top with Parmesan cheese, remaining pizza sauce, mozzarella cheese, Italian cheese sauce, mushrooms, and drained pasta. Pour zesty condiment over casserole.
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