Crockpot Pizza

Crockpot Pizza

From the kitchen of Linda Schooley, Pea Ridge

1 1/2 lb. ground beef or turkey

1/4 c. onion, chopped

28 oz. jar spaghetti sauce

1 1/2 oz. jar sliced mushrooms, drained

12 oz. pkg. wide egg noodles

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

3 c. shredded mozzarella cheese

3 c. shredded cheddar cheese

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 a 5 qt.-slow cooker with nonstick cooking spray. On the bottom, spread one-third of the meat sauce. Cover with one-third of the noodles and one-third of the pepperoni. Sprinkle with one-third of the cheeses.

Repeat layers two more times.

Cover and cook on low for 3 to 4 hours, or until heated through and cheese has melted.

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