cans (4 ounces each) mushroom stems and pieces, drained
2
packages (3 ounces each) sliced pepperoni
1/2
cup finely chopped onion
1/2
cup finely chopped green bell pepper
1
clove garlic, minced
1
pound corkscrew pasta, cooked and drained
Slow Cooker Directions
1. Brown beef and sausage in large nonstick skillet over medium-high heat, stirring to break up meat. Drain fat. Place meat in 5-quart slow cooker. Add all remaining ingredients except pasta; mix well.
2. Cover; cook on LOW 3-1/2 hours or on HIGH 2 hours. Stir in pasta. Cover; cook 15-20 minutes or until pasta is heated through.
Julie says
This is a great dish for potlucks and large gatherings.
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