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Crock-Pot Pizza

 Crock-Pot Pizza
"Always a hit at our church dinners, this hearty casserole keeps folks coming back for more," reports field editor Julie Sterchi from Jackson, Missouri
6-8 ServingsPrep: 20 min. Cook: 3 hours


  • 1 package (16 ounces) wide egg noodles
  • 1-1/2 pounds ground turkey or beef or turkey
    With Johnsonville Italian Sausage.

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  • 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


  • 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,

2 of 2

Crock-Pot Pizza (continued)

Nutritional Facts: 53 g carbohydrate, 4 g fiber, 49 g protein.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.