Today's recipe is from the Casseroles, Slow Cooker & Soups Magazine that was displayed on newstands until April 27, 2009. Julie Sterchi from Harrisburg, Illinois submitted this recipe. I have made a Pizza Casserole before, but I used the spiral macaroni. Whenever I make a recipe that calls for ground beef, I sometimes will substitute ground turkey.
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
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.
Makes 12 servings. This recipe can be halved to use in a 3-qt. slow cooker.