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Recipe Corner
This recipe comes from the Main Dishes section of the “Be Our Guest” cookbook published by the Fidelis Inter Se Club. For information call Jane Huddleston at 972-382-2697.
Crock Pot Pizza
By Angie Rasor
1 ½ pound ground beef
¼ cup chopped onion
1 (28 ounce) jar spaghetti sauce
1 (½ ounc) jar sliced mushrooms, drained
1 ½ teaspoon Italian seasoning
1 (3 ½ ounce) package sliced pepperoni, halved
3 cups (12 ounces) shredded mozzarella cheese
3 cups (12 ounces) shredded cheddar cheese
Cook noodles according to package directions.
Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; then drain. Stir in spaghetti sauce, mushrooms and Italian seasoning. Drain noodles. In a 5-quart slow cooker, coated with nonstick cooking spray, spread a third of the meat sauce. Cover with a third of noodles and pepperoni. Sprinkle with a third of the cheeses. Repeat layers twice. Cover and cook on low for 3 to 4 hours, or until heated through and cheese is melted. Yield 6 to 8 servings.
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