CROCK POT PIZZA CASSEROLE

CROCK POT PIZZA CASSEROLE 1 package (16 ounces) wide egg noodles 1-1/2 pounds ground beef or turkey 1/4 cup chopped onion 1 jar (26 ounces) spaghetti sauce 1 jar (4-1/2 ounces) sliced mushrooms, drained 1-1/2 teaspoons Italian seasoning 1 package (3-1/2 ounces) sliced pepperoni, halved 3 cups shredded cheddar cheese 3 cups shredded part-skim mozzarella cheese Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, mushrooms and Italian seasoning. Drain noodles. In a 5-qt. slow cooker coated with cooking spray, spread a third of the meat sauce. Cover with a third each of the noodles and pepperoni. Sprinkle with a third of the cheese. Repeat layers twice. Press down to compact. Cover and cook on low for 2-3 hours or until heated through and cheese is melted.