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16 ounces cooked small shells (cook for 7 minutes, rinse with cool water and drain)
1 1/2 pounds ground beef
1 large onion, chopped
1 tablespoon minced garlic, or more if desired
1 can sliced mushrooms with juice
1 jar your favorite pasta sauce
8 ounces sour cream
8 ounces sliced mozzarella
Sauté meat, onions and garlic until meat is no longer pink. Drain and mix with mushrooms, juice, sauce and pasta. Put half in bottom of large slow cooker. Spread on sour cream (you may have some left over). Layer half of mozzarella slices on top. Finish up with remaining half of meat mixture. Top with remaining mozzarella slices. Cook on LOW for 4 to 5 hours. You'll have enough to freeze in 2 small casseroles
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