Recipe of the Week - Crockpot Pizza

Wednesday, January 27, 2010

— Crockpot Pizza

From the kitchen of Linda Schooley The 2008 Cook’s Library of Treasures

1 1/2 lb. ground beef or turkey

1/4 c. onion, chopped

28 oz. jar spaghetti sauce

4 1/2 oz. jar sliced mushrooms, drained

1 1/2 tsp. Italian seasoning

12 oz. pkg. wide egg noodles

3 1/2 oz. pkg. sliced pepperoni, halved

3 c. (12 oz.) mozzarella cheese, shredded

3 c. (12 oz.) cheddar cheese, shredded

In a large skillet, cook beef and onion over medium heat. Cook until beef is no longer pink; drain. Stir in spaghetti sauce, mushrooms and Italian seasoning.

Simmer. Cook noodles according to package directions; drain.

Coat inside of five-quart slow cooker with nonstick cooking spray. On the bottom, spread 1/3 of the meat sauce. Cover with 1/3 of the noodles and 1/3 of the pepperoni. Sprinkle with 1/3 of cheeses. Repeat layers two more times. Cover and cook on low for three to four hours, or until heated through and cheese is melted.

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Opinion, Pages 4 on 01/27/2010