Crockpot Egg Noodle Lasagna
1 (8 ounce) bag wide egg noodles 3 tablespoons butter 1 1/2 pounds ground beef 2 1/4 cups spaghetti sauce 6 ounces Velveeta cheese, cubed 3 cups (12 ounces) shredded mozzarella cheese Cook noodles. Add butter and toss to coat. Brown beef in skillet and drain. Spread 1/4 of spaghetti sauce in crockpot. Layer with 1/3 noodles, 1/3 beef, 1/3 of remaining sauce, and 1/3 both the cheeses. Repeat layers twice. Cook on LOW for 4 hours until cheeses are melted and lasagna is heated through. Delma --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
