Egg Noodle Lasagna (Crock Pot) Recipe

  • 6 1/2 cups wide egg noodles, cooked
  • 3 tablespoons butter
  • 2 1/4 cups spaghetti sauce
  • 1 1/2 pounds ground beef, browned
  • 6 ounces Velveeta cheese, cubed
  • 3 cups shredded Mozzarella cheese
Toss butter with cooked noodles. Spread one-fourth of spaghetti sauce in 4-quart slow cooker. Layer with one-third of noodles, beef and cheeses. Repeat layers two more times. Cover and cook on low for 4 hours or until cheese is melted. Serve with garlic bread, salad and fresh fruit. Serves 12 to 16.

VARIATION: Tomato bits, sliced mushrooms, chopped onions, chopped green peppers and/or extra spices to your taste may be added.

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