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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 12 |
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Mary Oberlin of Selinsgrove, Pennsylvania was lucky enough to receive this recipe from one of her friends. The perfect take-along for charity events and church potlucks, the comforting crowd-pleaser is sure to warm tummies on the coldest of winter nights. Ingredients:
6-1/2 cups uncooked wide egg noodles |
3 tablespoons butter |
1-1/2 pounds ground beef |
2-1/4 cups spaghetti sauce |
6 ounces process cheese (velveeta), cubed |
3 cups (12 ounces) shredded mozzarella cheese |
Directions:
1. Cook noodles according to package directions; drain. Add butter; toss to coat.
2. In a large skillet, cook beef over medium heat until no longer pink; drain. Spread a fourth of the spaghetti sauce into an ungreased 5-qt. slow cooker. Layer with a third of the noodles, a third of the beef, a third of the remaining sauce and a third of the cheeses. Repeat layers twice.
3. Cover and cook on low for 4 hours or until cheese is melted and lasagna is heated through. Yield: 12-16 servings.
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