This was my first recipe sourced from the Aldi website. While it’s not the prettiest thing to photograph, it sure did come out tasty. I may or may not have had two bowlfuls. The mushrooms make it, man.
Next time I make it, I think I may double the “crust” ingredients. That was my favorite part, but it didn’t seem significant enough for the amount of meat and veggies in the dish. I might try making it in the oven, too, to see if it comes out a little crispier.
Slow Cooker Italian Bake
- 1 lb ground beef
- 2 cups pasta sauce
- cooking spray
- 1/2 onion, chopped
- 1 red pepper, chopped
- 2 cloves garlic, minced
- 1 cup portabella mushrooms, chopped
- 1 cup baking mix
- 2 large eggs
- 1 cup milk
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- salt, to taste
- 1/4 cup pepperoni, chopped
- 4 slices hard salami, chopped
In a large skillet, brown the ground beef.
Drain any fat, then add the pasta sauce and warm through.
- Spray the slow cooker with cooking spray, then add meat mixture.
In the same skillet, combine the onion, red pepper, garlic and mushrooms. Cook over medium heat until vegetables are soft and mushrooms release their juices, about 10 minutes.
- Add the vegetables to the meat in the slow cooker and mix well.
In a medium bowl, combine baking mix, eggs, milk, cheeses and salt. Pour mixture over meat. Sprinkle the pepperoni and salami on top and cook on high for 3 hours.