Toss butter with cooked noodles. Spread one-fourth of spaghetti sauce in 4-quart slow cooker. Layer with one-third of noodles, beef and cheeses. Repeat layers two more times. Cover and cook on low for 4 hours or until cheese is melted. Serve with garlic bread, salad and fresh fruit. Serves 12 to 16.
VARIATION: Tomato bits, sliced mushrooms, chopped onions, chopped green peppers and/or extra spices to your taste may be added.
Ingredients
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6 1/2 cups wide egg noodles, cooked
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3 tablespoons butter
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2 1/4 cups spaghetti sauce
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1 1/2 pounds ground beef, browned
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6 ounces Velveeta cheese, cubed
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3 cups shredded Mozzarella cheese
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