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
This was ok, but seemed to be missing "something". Just a little something to add more flavor.
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.