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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


  1. Cook noodles. Add butter and toss to coat.
  2. Brown beef in skillet and drain.
  3. Spread 1/4 of spaghetti sauce in slow cooker.
  4. Layer with 1/3 noodles, 1/3 beef, 1/3 of remaining sauce, and 1/3 both the cheeses.
  5. Repeat layers twice.
  6. Cook on LOW for 4 hours until cheeses are melted and lasagna is heated through.

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