Sausage Mozzarella Supper
20 lbs. link or bulk Italian sausage, sliced or crumbled
3 gallons spaghetti sauce
16 cups sliced fresh mushrooms
1-1/2 quarts tomato juice
3 large onions, chopped
3 Tbs. Italian seasoning
2 Tbs. salt
1 Tbs. pepper
12 lbs. corkscrew noodles, cooked and drained
5 lbs. mozzarella cheese, sliced
8 lbs. mozzarella cheese, shredded
Brown sausage; drain fat. Mix with the spaghetti sauce, mushrooms, tomato juice,
onions, Italian seasoning, salt and pepper. Grease eight 6-quart baking pans.
Layer half of the noodles, sliced cheese and meat sauce in pans. Repeat layers.
Sprinkle shredded cheese equally over each pan. Cover and bake at 350' for 1
hour. Uncover and bake 15 minutes longer or until cheese is melted.