PIZZA CASSEROLE

PIZZA CASSEROLE

3 lbs. ground beef
½ cup chopped onions
1 jar (28-oz.) spaghetti sauce
2 jars (4-1/2-oz. each) sliced mushrooms drained
1 tsp. salt
½ tsp. garlic powder
½ tsp. dried oregano
Dash pepper
1 package (16-oz.) wide egg noodles, cooked and drained
2 packages (3-1/2-oz. each) sliced pepperoni
2 cups (8-oz,) shredded part-skim mozzarella cheese

In a Dutch oven, brown beef and onion over medium heat until meat is no longer pink; drain. Add spaghetti sauce, mushroom, salt, garlic powder, oregano and pepper; heat through.

Spoon 4 cups into a 6-qt. slow cooker. Top with half of the noodles, pepperoni and cheese. Repeat layers. Cover and cook on HIGH for one hour or until cheese is melted.

Yield: 12 servings.