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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 6 |
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Always a hit at our church dinners, this hearty casserole keeps folks coming back for more, reports field editor Julie Sterchi from Jackson, Missouri Ingredients:
1 package (16 ounces) wide egg noodles |
1-1/2 pounds ground turkey or beef or turkey |
1/4 cup chopped onion |
1 jar (26 ounces) spaghetti sauce |
1 jar (4-1/2 ounces) sliced mushrooms, drained |
1-1/2 teaspoons italian seasoning |
1 package (3-1/2 ounces) sliced pepperoni, halved |
3 cups (12 ounces) shredded part-skim mozzarella cheese |
3 cups (12 ounces) shredded cheddar cheese |
Directions:
1. 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 the spaghetti sauce, mushrooms and Italian seasoning. Drain noodles.
2. In a 5-qt. slow cooker coated with cooking spray, spread a third of the meat sauce. Cover with a third of the noodles and pepperoni. Sprinkle with a third of the cheese. Repeat layers twice.
3. Cover and cook on low for 3-4 hours or until heated through and cheese is melted. Yield: 6-8 servings.
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