A slow cooker could have prevented this tragedy.
- 12 oz. egg noodles
- 1 1⁄2 lbs. ground beef
- 1⁄4 cup onion, chopped
- 28 oz. spaghetti sauce
- 1 jar mushrooms, sliced and drained
- 1 1⁄2 tsp. Italian seasoning
- 3 1⁄2 oz. sliced pepperoni
- 3 cups shredded mozzarella
- 3 cups shredded cheddar
Cook noodles according to directions on package.
Meanwhile, brown beef and onion. Drain.
Stir in spaghetti sauce, mushrooms, and Italian seasoning. Drain noodles.
In 5‑quart slow cooker coated with non-stick spray, spread 1⁄3 of the sauce on the bottom. Cover with 1⁄3 of noodles and pepperoni. Sprinkle with 1⁄3 of both kinds of cheese. Repeat layers twice.
Cover and cook on low for 3–4 hours or until cheese is melted and heated through.