Egg Noodle Lasagna - cooking recipe

Ingredients

6 1/2 c. uncooked wide egg noodles
3 Tbsp. butter or margarine
1 1/2 lb. ground beef
2 1/4 c. spaghetti sauce
6 oz. cubed Velveeta
3 c. (12 oz.) shredded Mozzarella cheese

Preparation

Cook noodles according to package directions and drain. Add butter and toss to coat. In a skillet, cook beef over medium heat until no longer pink; drain. Spread a fourth of the spaghetti sauce in an ungreased 5-quart slow cooker. Layer with a third of the noodles, a third of the beef, a third of the remaining sauce and a third of the cheeses. Repeat layers twice. Cover and cook on low for 4 hours or until cheese is melted. Yields 12 to 16 servings.