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1 pound ground beef
1/2 cup onions, diced
1 (16-ounce) jar spaghetti sauce
4 ounces cream cheese, softened
4 ounces sour cream
1 (12-ounce) bag wide egg noodles, uncooked
1 1/2 cups shredded mozzarella cheese
1 1/2 cups shredded Cheddar cheese


In a large skillet, brown beef with onion; drain. Add spaghetti sauce, cream cheese and sour cream; mix well. Coat a 5-quart slow cooker with non-stick vegetable spray. Layer the slow cooker with part of the noodles, beef mixture and cheeses. Repeat layers as necessary until cooker is full. Cover and cook on high for 2 hours, reduce heat to low for an additional 3 hours.


From "Country Quick & Easy." Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.