1/2 cup canola oil
2 large sweet onions, chopped
2 cups fresh mushrooms, diced
2 cups shredded cabbage
1 1/2 tablespoons minced fresh ginger root
2 tablespoons minced fresh garlic
1 1/2 cups shredded Cheddar cheese
1 (3 ounce) can tomato paste
2 cups crushed pepperoni sausage
1/2 cup shredded mozzarella cheese
1/4 cup chopped green onions
1/4 cup chopped fresh parsley
1 (4 ounce) package shredded mozzarella cheese
1 (8 ounce) package shredded mozzarella cheese
1 (8 ounce) package shredded mozzarella cheese
1 (16 ounce) can tomato sauce
1 tablespoon sriracha
1 teaspoon garlic powder
Heat oil in a small saucepan over medium heat. Stir in onion, mushrooms, cabbage, ginger, garlic, cheese, pepperoni, mozzarella cheese, and tomato paste. Cook, stirring occasionally, until vegetables begin to brown, about 5 minutes.
Stir in crushed cheese, tomato paste, cream of chicken soup, mayonnaise, onion powder, and garlic powder.
Pour mixture into a 9x13 inch baking dish. Cover dish with aluminum foil. Place dish at oven rack, and allow to heat through.