| | Directions | | Cook noodles according to package directions, drain. Meanwhile, in large skillet, cook beef, onion and mushroom over medium heat until meat is no longer pink, drain. Stir in spaghetti sauce and Italian seasoning. In 5-quart slow cooker coated with nonstick cooking spray, spread 1/3 of meat sauce, cover with 1/3 of noodles and 1/3 of pepperoni. Sprinkle with 1 cup of each kind of cheese. Repeat layers twice. Cover and cook on low for 3-4 hours or until heated through and cheese is melted. |
|
|
| Ingredients | | - |  | 1 package wide egg noodles (16 ounce pkg) |
| - | | 1 1/2 pounds ground beef or ground turkey |
| - | | 1/4 cup chopped onion |
| - | | 1 jar spaghetti sauce (26 ounce jar) |
| - | | 1 cup sliced mushrooms |
| - | | 1 1/2 teaspoons Italian seasoning |
| - | | 1 package sliced pepperoni, halved (or use mini pepperoni) (3 1/2 ounce pkg) |
| - | | 1 shredded part-skim mozzarella cheese (3 cups 12 ounce ) |
| - | | 1 shredded cheddar cheese (3 cups 12 ounce ) |
| |
| |
