INGREDIENTS

  • 1 (12ounce)package wide egg noodles
  • 1 1/2 lbs ground meat (venison, beef, turkey, pork sausage)
  • 1/4 cup chopped onions
  • 1 (28ounce)can spaghetti sauce (or 1 quart home-made canned)
  • 1 (4ounce)can sliced mushrooms, drained
  • 2 tablespoons mixed Italian herbs (basil, oregano, garlic powder, whatever)
  • 1 (3ounce)package sliced pepperoni, slivered
  • 3 cups shredded mozzarella cheese
  • 3 cups shredded cheddar cheese

DIRECTIONS

  1. Cook & drain pasta according to pkg directions; set aside (keep warm).
  2. Meanwhile, cook meats and onion; stir in spaghetti sauce, mushrooms, and herbs.
  3. In the crock-pot, spread ONE-THIRD of the meat over the bottom, then ONE-THIRD of the noodles, sprinkle ONE-THIRD of the pepperoni slivers and one cup of each of the cheeses.
  4. Repeat twice with remaining meat-sauce, noodles, pepperoni and cheeses.
  5. Actually, you can do this in whatever order you like — but, please, finish with cheese on the top!
  6. Cover crock-pot and cook on LOW for 3-4 hours (the smell will be too much to believe!).
  7. Cheese should be nicely melted and browned to a crunchy, delectable goodness around the edges.