Here it is as written: SLOW COOKER PIZZA: 1 (16oz.) pkg of wide egg noodles 1 1/2#'s ground beef or turkey 1/4 chopped onion 1 (26oz.) jar of spaghetti sauce 1 (4 1/2oz.) can drained mushrooms 1 1/2tsp. italian seasoning 1 (3 1/2oz.) pkg of sliced pepperoni, cut in halves 3 C. shredded mozzarella cheese 3 C. shredded cheddar cheese Basically cook noodles and drain. Cook hamburger & onion, stir in mushrooms, sp. sauce, seasoning. In 5Qt. slow cooker, layer in thirds,,meat sauce, noodles, pepperoni, cheese. Do this 2 more times. Cook on low for 3-4 hours. I have a 5.5 Qt ceramic lasagna dish I can make it in. Any idea of time or temp.???? Thanks.

This one isn't done in a crockpot but it does have ginger ale in it. It was posted by Angelaid. No Peek Casserole This is a recipe that my family literally will fight over. It makes a delicious gravy (what they fight over) and absolutely nothing to making it.I double the recipe and there is still none left at the end of the meal. No Peek Casserole 2 lbs stew meat (I use 3 lbs) 1 can Campbell's Chicken Mushroom Soup 1/2 cup Ginger Ale 1 pkg Lipton Onion Soup Mix 1 4 oz jar mushrooms, drained (optional) Preheat oven to 300. Combine ALL ingredients (DO NOT brown meat and DO NOT dilute soup with water) together. Mix well. It will be lumpy before it's cooked. Pour into a casserole dish and cover. Bake 2 1/2 to 3 hours. DON'T PEEK!! Serve over pasta, rice or mashed potatoes. The smell as it's cooking is WONDERFUL

. No Peek Casserole From Anne @ The KT Recipe Exchange This is a recipe that my family literally will fight over. It makes a delicious gravy (what they fight over) and absolutely nothing to making it.I double the recipe and there is still none left at the end of the meal. No Peek Casserole 2 lbs stew meat (I use 3 lbs) 1 can Campbell's Chicken Mushroom Soup 1/2 cup Ginger Ale 1 pkg Lipton Onion Soup Mix 1 4 oz jar mushrooms, drained (optional) Preheat oven to 300. Combine ALL ingredients (DO NOT brown meat and DO NOT dilute soup with water) together. Mix well. It will be lumpy before it's cooked. Pour into a casserole dish and cover. Bake 2 1/2 to 3 hours. DON'T PEEK!! Serve over pasta, rice or mashed potatoes. The smell as it's cooking is WONDERFUL

Annie, I don't think anyone objected to your answers. I have to remind myself to use salt because a lot of foods taste naturally salty to me. When I'm cooking for the elders, I have to balance enough salt so their worn out taste buds are happy (they don't eat enough when the food seems bland, so I salt with more verve than usual), but not enough to put them over "go easy on the salt". Luckily, they're not restricted, beyond things like salted pretzels and fast food (the latter of which they wouldn't want to eat anyway). It's interesting about the perception of chain restaurants as salt palaces, however, because I find some of them tolerable on that level. Not that the food is great, but I have some friends who for convivial occasions only want to eat at those places. In California, at least, there's some basic nutrition info on the menus, and the salt isn't nearly as bad as in a lot of fine dining restaurants where they believe in "layers of flavor" or "every component must be seasoned [i.e., salted]." Every now and then I eat something out that's really delicious and I realize that, while it doesn't taste salty, it is a heavier hand on the seasoning that is the thing that makes it so. That's rare. Often, I'm presented with food that's otherwise well prepared, but overwhelmingly salty. The food at the chain chain restaurants my friends take me to may not be wonderful, but they really don't overdo the saltiness. Hm.... They're the kind of places where seniors make up much of the early rush. Maybe that's why? BTW, I do make the brisket with coke recipe because it's universally loved, and who am I to object (it's one of the recipes that came up when packaged foods first started having rabbinical checkmarks that they were kosher--especially at Passover when everything has to be new and more kosher than kosher, have premixed, certified for Passover, sauces and seasonings can be a massive help). It's a whole brisket (or about 10 lbs.), a 12 oz. can of coke, a bottle of Heinz Chili Sauce (i.e., fancy ketchup) and a packet of Knorr onion or leek soup mix. It doesn't necessarily all get used. Enough to cover. There's plenty of salt! It doesn't make the meat salty tasting, although it does a good job breaking down the connective tissue. I've made a GF version which calls for soup base (Better than Bouillon, which has been recommended in this forum), but that's way, way saltier, and I had to rewrite the recipe to use my own concentrate! Which didn't have enough salt, and the brisket was fine on the cook but underseasoned. I think that might be part of the reason why soup mix became so popular in the first place -- because it's more aggressive on the salt than many people would have the courage to do. I remember a couple of decades ago reading that the secret to every Italian (in Italy) mamma's cooking was bouillon cubes. The piece was kind of alluding to the food shortages following WWII as an origin for this. All I could think is the secret is not "soup"! It's salt and MSG! (My mother's "secret" is good homemade chicken stock which has no seasoning in it.)