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Crockpot Ravioli Casserole

28 oz jar spaghetti sauce
25 oz pkg frozen cheese ravioli, cooked and drained
1 can sliced mushrooms
1/4 cup sliced black olives
1 cup small curd cottage cheese
2 cups sliced mushrooms
1/4 cup fresh Romano cheese, grated

Spray 3 1/2 quart crockpot with vegetable or olive oil spray Spread
1/2 C sauce in bottom of crockpot Layer 1/2 of ravioli, 1/2 C
cottage cheese, 1/2 of mushrooms, 2 Tbsp black olives, 1 C cheeses
and 1/2 of remaining spaghetti sauce. Repeat layers Cook on low
setting for 5 1/2 hours. Turn to high, sprinkle on Romano cheese,
continue cooking for 1/2 hour. Turn off crockpot, let ravioli rest
for 15 minutes.

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VERY GOOD, October 20, 2004 - 05:23 PM
Reviewer: Anonymous from Fond du Lac, WI USA
In this recipe, it calls for 2 cups of mushrooms, but I think it was suppose to be 2 cups ,mozerella cheese since the mushrooms are already on a different line. Anyway, the recipe was very good, but I think next time I will add some ground beef to it. Very cheesy.

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