1 package (16 ounces) wide egg noodles, cooked according to package directions.

1½ pounds ground beef or turkey, browned with
¼ cup chopped onion

1 jar (26 ounces) spaghetti sauce
1 jar (4-1/2 ounces) sliced mushrooms, drained
1½ 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 beef 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.
Cover and cook on low for 3-4 hours, until heated through and cheese is melted.

Yield: 6-8 servings

I added black olives, what are your favorite pizza toppings? You can add anything you would like on pizza.

* A tip. . . The noodles will dry out on the top. Add a little spaghetti sauce to the top to keep the moisture in.

April 9, 2008