This Pizza Skillet Casserole is so comforting and comes together in only 30 minutes!
Sickness struck again last week in this house and it was even worse than last time. It turns out you don’t get to rest as much when you have a crazy crawling 9 month old to look after all day. Thankfully we are on the up and up now though.
There’s always that feeling when you’ve recovered from being sick where you’re so happy you’re feeling better so you just want to go out and enjoy the world. But, at the same time, you’re terrified of getting sick again so you don’t want to touch anything when you’re out and the hand sanitizer is flowing.
I feel like it’s more important than ever to eat healthy when you’re sick, but at the same time you have no energy to cook. That’s when 30 minute, one pot meals come in really handy. This recipe was inspired by my husband’s favorite food in the universe: pizza!
This pizza skillet casserole is adapted from one of my most popular recipes: my stove-top skillet enchiladas. It’s the same idea, cook up some veggies, add some chopped up tortillas and sauce and mix it all together and then melt some cheese in. It’s totally delicious and so comforting! Enjoy 🙂
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30 Minute Pizza Skillet Casserole
Prep Time: 10 mins- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 4-6 1x
- Category: Dinner, Gluten Free, Vegan, Vegetarian
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Pin RecipeIngredients
- 3 teaspoons olive oil, divided
- 4 large flour tortillas, diced into bite sized pieces I used gluten free
- 1 small zucchini, diced
- 1 small summer squash, diced
- 1 small red pepper, diced
- 1 small green pepper, diced
- 1/2 small onion, diced
- 2 cloves garlic, minced
- 1/2 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cups tomato sauce
- 1 cup shredded cheese, I used non-dairy
- Chopped fresh basil for garnish, if desired.
Instructions
- Heat a large skillet over medium heat and add 2 teaspoons olive oil and the diced tortillas. Cook tortillas until browned, 5 minutes. Remove tortillas from the skillet.
- Add 1 teaspoon olive oil and all the diced vegetables and cook until vegetables have softened, 5-7 minutes. Add the garlic and cook for another minute.
- Add back in the tortillas, tomato sauce and spices and let simmer. Next, add in 3/4 cups cheese and stir until melted, 2-3 minutes. Top with the remaining 1/4 cup cheese and cover until melted. Garnish with fresh basil, if desired.
Sarah McMinn says
April 24, 2017 at 10:06 amAh, I can relate so much! Both the little ones and I are sick right now and even sleep is challenging with all the waking and coughing and crying all night long. Easy meals are just what I need right now to get us through the next few days. Thanks for the inspiration 🙂
She Likes Food says
April 24, 2017 at 11:52 pmoh no! I hope everyone feels better soon and you get some sleep! It’s so hard! Thanks, Sarah 🙂
Casey the College Celiac says
April 24, 2017 at 11:05 pmPizza casserole?!? What a cool idea! Love all the veggies, too. I always load my pizzas up with those!
[email protected] says
April 25, 2017 at 3:27 pmPizza is definitely a very good food!!! I love the idea for this casserole – I need as many quick and easy meals I can get! Glad you guys are feeling better!!
Katie says
May 10, 2017 at 11:36 amMade this for supper last night and it was freaking DELICIOUS!! I used Daiya shreds for the cheese, a little crushed red pepper, also added a healthy pour of nutritional yeast with the spices just because I like it. Next time I think I’ll add sliced black olives as a garnish as well! Great recipe! (Note though, that the recipe doesn’t tell you when to add the spices during the cooking process so I guessed!)
★★★★★
She Likes Food says
May 11, 2017 at 2:44 pmYah! That’s so great to hear! It’s one of my new favorites :). Ooops, I will have to go and add that in, sorry about that! Thanks so much for letting me know! 🙂
DKS says
May 18, 2017 at 10:58 amI am a huge fan of casseroles. This in definitely on my list, but Izzy can I get a substitute for Zuccini? I’v heard gourd is a reliable substitute for that or can I just strike it out from the list of ingredients?
She Likes Food says
May 18, 2017 at 3:30 pmYou can definitely just omit and add more of one of the veggies that you like better!
Betty Desiderio says
October 13, 2017 at 10:04 amWhat kind of non dairy shredded cheese do you use. I am new to non dairy.
She Likes Food says
October 14, 2017 at 6:29 pmHi Betty, for this recipe is used Diaya shredded cheese. It’s pretty good but I also like the one that Trader Joe’s has if you have one of those near you 🙂
Sarah Rodarte says
April 14, 2018 at 11:24 amDelish! I subbed nutritional yeast and Follow Your Heart mozzarella.
★★★★★
She Likes Food says
April 24, 2018 at 12:42 amAwesome! I’m so glad you liked it!
Jennifer Cooper says
October 7, 2018 at 11:44 amgreat website! Unfortunately I can’t have any night shade veggies right now….I miss them all so much….any ideas what I can substitute the tomatoes for in this and other recipes?
She Likes Food says
October 7, 2018 at 5:42 pmHi Jennifer, do you mean the tomato sauce? If so, you could try a pumpkin tomato sauce or I really like to make creamy sauces out of butternut squash that might work well too! I hope that helps 🙂
Cindy says
March 16, 2019 at 3:28 pmJust made this for a quick Saturday afternoon meal. Went together quickly, plus we used up our leftover squashes, tomato sauce, and Anaheim peppers! Pretty easy and tasty — will be on our do-again list for a quick supper.
★★★★
She Likes Food says
March 19, 2019 at 11:31 amI’m so glad you enjoyed it! It’s a great recipe to add in any extra veggies you have around!
Sandy says
April 9, 2019 at 8:22 pmThis was delicous. My husband likes mushrooms but I don’t, so I sauteed some and put them on his portion.
She Likes Food says
April 15, 2019 at 7:05 pmI’m so glad you both enjoyed it! 🙂