Wednesday, June 11, 2008

Crock-Pot Pizza

YAY! I'm back from vacation and it's only taken me 3 weeks and a lot of people beating me with wet noodles to update. We had a GREAT vacation and you can check out a few highlights here.

On Sunday we had some friends over, but I didn't really feel like cooking. I decided to browse crock pot recipes on Taste of Home and found this. I'll be honest. I wasn't crazy about making it, but it was easy and didn't require a lot of prep. Everyone loved it however, except for me. I thought it was just okay. More of a "kids" meal, but hey, most the time I'm a big kid anyway! On a side note, I could NOT bring myself to use 6 CUPS of cheese in one recipe, so I only used 4 cups instead...still a lot of cheese and I could probably get away with using less.

1 package (16 ounces) wide egg noodles
1-1/2 pounds ground beef or turkey
1/4 cup chopped onion
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

  1. 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 the spaghetti sauce, mushrooms and Italian seasoning. Drain noodles.

  2. 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. Cover and cook on low for 3-4 hours or until heated through and cheese is melted.
Yield: 6-8 servings.