Spring has been very busy with late baseball practices or games, and when you get home after 7:30 or so you really don’t want to cook. Takeout or fast food for us is not really on our menu. And we like to sit down as a family and enjoy a meal together. So crock pot meals are our go too. Especially ones that don’t take too long to cook. this recipe has been around for a few years and we have tweaked it lately with using Italian Sausage and adding green pepper. This is adapted from Taste of Home Slow Cooker Meals.
1 package (16 ounces) wide egg noodles
1-1/2 pounds ground sausage or ground beef
1/4 cup chopped onion
1/4 cup chopped green pepper
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
Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef, pepper and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, mushrooms and Italian seasoning. Drain noodles.
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. Press down to compact.
Cover and cook on low for 2-3 hours or until heated through and cheese is melted. Yield: 6-8 servings.