3 pounds ground beef
1/2 cup chopped onion
1 jar (28 ounces) spaghetti sauce
2 jars (4-1/2 ounces each) sliced mushrooms, drained
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
Dash pepper
1 package (16 ounces) wide egg noodles, cooked and drained
2 packages (3-1/2 ounces each) sliced pepperoni
2 cups (8 ounces) shredded cheddar cheese
2 cups (8 ounces) shredded part-skim mozzarella cheese
In a Dutch oven, brown beef and onion over medium heat until meat is no longer
pink; drain. Add spaghetti sauce, mushrooms, salt, garlic powder, oregano and
pepper; heat through. Spoon 4 cups into a 6-qt. slow cooker. Top with half of
the noodles, pepperoni and cheeses. Repeat layers. Cover and cook on high for 1
hour or until cheese is melted.
Yield: 12 servings.
Printed from tasteofhome.com
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