Slow-Cooker Pizza
Always a hit at our church dinners, this hearty casserole keeps folks coming back for more. —Julie Sterchi from Jackson, Missouri
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 shredded cheddar cheese
- 3 cups shredded part-skim mozzarella cheese
Reviews
My husband’s words were “For as simple as it is, it is surprisingly good!” He went back for seconds and thirds according to my kids!! I wasn’t going to be home for dinner and everyone would be in and out that night. This will definitely be served again.
our mission feeds about 10 - 15 volunteers at the end of the work day. everyone ate the pizza and the only leftovers was a slow cooker liner.
This was my first time trying this recipe and I was looking for something to take to a potluck. It was a huge hit. The crockpot was licked clean. Excellent flavor - great hit with the kids and a great recipe for a hearty hot meal during the cold weather.
I've made this several times and it's always a hit. I'm making it tonight for dinner and trying whole grain pasta and ground turkey. I hope the kids don't notice. LOL
Love this recipe, easy and makes great leftovers.
I am the original contributor of this recipe, and I thought I should make a comment to clarify a few things. When I was first tried this recipe in the late '80s, a jar of spaghetti sauce was 30 or 32 oz (& I always got the 32 oz). Now the standard jar is 23-26 oz, so there is around 8 oz of liquid gone from the recipe. I now add either an 8 oz. can of tomato sauce and a little extra Italian seasoning, or 8 oz. of pizza sauce to compensate for the decrease. Also, 16 oz. of noodles (or pasta as I actually submitted for the recipe) is way too much. I generally cook 8 - 10 oz of broken lasagna noodles or bowtie pasta, and just use what makes for nice layers. And just like pizza, you can add more "toppings" or take away for your tastes.
I left out the mushrooms as we do not like them and increased the pepperoni to a 7 oz package and also increased the amounts of cheeses added. I'm not fond of the cheddar in this. Noodles did get a bit dry on top and there was not enough sauce. Because of the amount of noodles (12 oz egg noodles) I had to use, I used my 7-qt crock-pot and it BARELY fits everything.Next time I make this I am using only white cheeses. The cheddar made it taste sour! I will also be adding more sauce to it! I will use my edited version over the original. I also think I will reduce the amount of noodles by half!
Just plain pasta casserole. I like the convenience of making it ahead.
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.
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.