I found this recipe in a Taste of Home issue chock full of slow-cooker recipes, and it surprised me in a very good way. The pepperoni in this dish really pulls everything together! I thought it was great, and hubby LOVED it. It’s also quicker than a normal slow-cooker meal, since it’s basically already cooked before you put it in the crockpot – it just goes in to melt the cheeses and to let all of the lovely flavors meld together. Plus, there’s the added bonus of lots of leftovers!
Adapted from here.
- 1 package (12 oz) wide egg noodles
- 1.5 pounds ground beef or turkey
- 1/4 cup chopped onion
- 1 jar (26 oz) spaghetti sauce
- 1 jar (4.5 oz) sliced mushrooms
- 1 tsp Italian seasoning
- 1 package (3.5 oz) sliced pepperoni
- 2 cups (12 oz) shredded mozzarella cheese
- 2 cups (12 oz) 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.
Coat crockpot with cooking spray. Spread a third of the meat sauce in the bottom. Cover with a third of the noodles and pepperoni. Sprinkle with a third of the cheese. Repeat layers twice. Cover and cook on high for 20-30 minutes or until heated through and the cheeses melt.