1 package (12 ounces) wide egg noodles
1 ½ pounds ground beef or turkey
¼ cup chopped onion
1 jar (28 ounces) spaghetti sauce
1 jar (4 ½ ounces) sliced mushrooms, drained
1 ½ teaspoons Italian seasoning
1 package (3 ½ ounces) sliced pepperoni, halved
3 cups shredded mozzarella cheese
3 cups (12 ounces) shredded cheddar cheese
Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce, mushrooms and Italian seasoning. Drain noodles. In a 5 qt. slow cooker coated with non-stick cooking spray, spread a third of the meat sauce. Cover with a third of the noodles and pepperoni. Sprinkle with a third of the cheeses. Repeat layers twice. Cover and cook on low for three to four hours or until heated through and cheese is melted.
Yield: 6 to 8 servings
This is one that my husband really loves. I did find that I only needed about half of the egg noodles called for. It makes a lot, too.