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Crock-Pot Pizza Recipe

Crock-Pot Pizza Recipe photo by Taste of Home

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"Always a hit at our church dinners, this hearty casserole keeps folks coming back for more," reports field editor Julie Sterchi from Jackson, Missouri

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Crock-Pot Pizza Recipe

Prep: 20 min. Cook: 3 hours

Yield: 6-8 Servings

20 180 200

Ingredients

1 package (16 ounces) wide egg noodles
1-1/2 pounds ground beef or turkey
1/4 cup chopped onion
1 jar (26 ounces) spaghetti sauce
1 jar (4-1/2 ounces) sliced mushrooms, drained
1-1/2 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

Directions

Cook noodles according to package directions. Meanwhile, in a large skillet, 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 or until heated through and cheese is melted. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 cup) equals 780 calories, 41 g fat (21 g saturated fat), 192 mg cholesterol, 1,262 mg sodium, 53 g carbohydrate, 4 g fiber, 49 g protein.

Originally published as Crock-Pot Pizza in Taste of Home December/January 2001, p8

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Reviews for Crock-Pot Pizza

Crock-Pot Pizza

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Reviewed on Feb. 20, 2013 by deannasnz

Just plain pasta casserole. I like the convenience of making it ahead.

Reviewed on Jan. 18, 2012 by pettymama

This was very easy and really good. I only used 2 cups of Mozzarella and 2 cups of Cheddar to cut down on calories and it saved me from having cheese leftover since I couldn't find any that came in 3 cup pkgs.

Reviewed on Sep. 05, 2011 by cupits5

Looking for any kind of crock pot recipes that have been tried and are good! This is one I plan to make this week...will serve bread sticks and garden salad with it.

Reviewed on Sep. 05, 2011 by AuntLetty

It makes enough for leftovers and they heat up nicely and taste as good the second time around. Also I have started using it as a potluck dish.

Reviewed on Aug. 03, 2011 by a642483

This was good, except I left it on warm too long and it got all greasy because of the oils in the cheeses. My mistake, but I would definitely make it again. Thanks for sharing!

Reviewed on May. 17, 2011 by mother of 3

Better success this time around. I added about 3/4 cup vegetable broth to the crockpot before cooking, making it juicier and cooked on low. It was devoured at our fellowship and 2 friends asked for the recipe. :)

Reviewed on May. 17, 2011 by mother of 3