Crockpot Pizza

1 pkg (12 oz) wide egg noodles
1-1/2 pounds ground beef or turkey
1/4 cup chopped onion
1 jar spaghetti sauce
1 can (4.5 oz) sliced mushrooms, drained
1-1/2 tsp Italian seasoning
1 pkg (3.5 oz) sliced pepperoni, halved
3 cups shredded mozzarella cheese
3 cups shredded cheddar cheese

Cook noodles according to package directions. Meanwhile, in a large skillet cook beef and onion over medium heat until mean is no longer pink, drain. Stir in spaghetti sauce, mushrooms, and seasoning. Drain noodles. In a 5-qt slow cooker coated with cooking spray, spread a third of the meat sauce. Cover with a third of the noodles and pepperoni. Sprinkle with a third of the cheeses. Repeat layers twice. Cover and cook on low for 3-4 hours or until heated through and cheese is melted.

6-8 servings

(Also from Winder 4th Ward Cookbook, donated by Joan Cheney)