Sausage Mozzarella Supper

• 20 lb. link or bulk Italian sausage, sliced or crumbled
• 3 gal. spaghetti sauce
• 16 c. sliced fresh mushrooms
• 1 1/2 qt. tomato juice
• 3 large onions, chopped
• 3 Tbsp. Italian seasoning
• 2 Tbsp. salt
• 1 Tbsp. pepper
• 12 lb. corkscrew noodles, cooked and drained
• 5 lb. Mozzarella cheese, sliced
• 8 lb. Mozzarella cheese, shredded

1. Brown sausage; drain fat.
2. Mix with the spaghetti sauce, mushrooms, tomato juice, onions, Italian seasoning, salt and pepper.
3. Grease eight 6-quart baking pans.
4. Layer half of noodles, sliced cheese and meat sauce in pans.
5. Repeat layers.
6. Sprinkle shredded cheese equally over each pan.
7. Cover and bake at 350u0b0 for 1 hour.
8. Uncover and bake 15 minutes longer or until cheese is melted.
9. Yields 150 to 175 servings.

italian sausage, spaghetti sauce, mushrooms, tomato juice, onions, italian seasoning, salt, pepper, corkscrew noodles, mozzarella cheese, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=429324 (may not work)