Email to Amy       

Recipe Categories: shubie74's HOME PAGEAmish Appetizers Appliances_PaniniMaker Appliances_Waffle_Maker Bars Beverages Beverages_Alcoholic Beverages_Milkshakes Beverages_Punches Beverages_Smoothies Biscuits Breads Breakfast Cakes Camping Candy Canning Casseroles Casseroles_Beef Casseroles_Chicken Casseroles_Vegetables Cheesecakes Chowders Christmas Condiments Cookies Cooking_For_Two Copycat Crockpot Cupcakes Desserts Dips Dips_Spread Dips_Sweet Fish_and_Seafood Frostings Fruit Fudge Gifts_in_A_Jar Gluten-free Grilling Halloween Homemade Jams Kids Lowfat Marinades Meatballs-n-Meatloafs Meats Meats-Pork Meats-Turkey Mexican Microwave Misc Muffins Pasta Pets Pies Pizza Potatoes Poultry Pudding RecipeLinks Rice Salads_and_Dressings Salsas Sandwiches Sauces Seasonings Snacks Soups Stews Stir_Fry St_Patricks_Day Sugar_Free Syrups Thanksgiving Tips Valentines Vegetables Vegetarian Weight_Watchers Wings Wraps

Crockpot Egg Noodle Lasagna




Source of Recipe


internet


List of Ingredients




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



Recipe



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.