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 10/6/2010 7:33 PM
 

Prep: 15 min. Cook: 4 hours Yield: 12-16 servings

6 1/2 cups uncooked wide egg noodles

3 T butter

1 1/2 lbs. ground beef

2 1/4 cups spaghetti sauce

6 oz. process cheese (Velveeta) cubed

3 cups (12 oz) shredded mozzarella cheese

Cook noodles according to package directions, drain. Add butter; toss to coat. In a large skillet, cook beef over medium heat until no longer pink; drain.

Spread a four of the spaghetti sauce into an ungreased 5 qt slow cooker. Layer with a third of the noddles, a third of the beef, a third of the remaining sauce and a third of the cheeses. Repat layers.

Cover and cook on low 4 hours or until cheese is melted and lasagna is heated through.


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RVAmerica ForumsRVAmerica ForumsWomenWomen's RV Foru...RecipesRecipesEgg Noodle Lasagna - CrockpotEgg Noodle Lasagna - Crockpot

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