8 ounces extra lean ground beef or turkey 1/2 cup chopped onion 1/2 cup chopped green pepper 1/2 cup (one 2.5 ounce jar) sliced mushrooms, drained 1 3/4 cup (one 15-ounce can) Hunt's Tomato Sauce 1 teaspoon Italian Seasoning 1 teaspoon pourable Spenda 3 cups cooked noodles, rinsed and drained 1/4 cup shredded Kraft reduced-fat Cheddar cheese 1/4 cup shredded Kraft reduced-fat Mozzarella cheese
(I also used 1 cup rinsed, drained and quartered artichoke hearts)
In a large skillet, sprayed with olive-oil-flavored cooking spray, brown meat, onion and green pepper. Stir in mushrooms, tomato sauce, Italian seasoning and Splenda. Pour mixture into a slow cooker sprayed with butter-flavored cooking spray. Spread noodles over meat mixture (I added the artichoke hearts here). Sprinkle with Parmesan cheese. Layer cheddar and mozzarella cheeses evenly over the top. Cover and cook on LOW for 6-8 hours/ Mix well before serving (I didn't do this - I just served it as is).
HINT: 2 2/3 cups uncooked noodles usually cooks to about 3 cups.
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