| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Shelf life, Shelf2 | 1 | servings | |
INGREDIENTS
| 3 | c | Cooked elbow macaroni; rinsed and drained |
| 2 | tb | Hormel Bacon Bits |
| 1/4 | c | Chopped onion |
| 1 3/4 | c | Stewed tomatoes; undrained (one 14 |
| ; 1/2 oz. can) | ||
| 1 1/2 | c | Shredded Kraft reduced-fat Cheddar cheese; (6 oz.) |
INSTRUCTIONS
~- 1 can Healthy Request Cream of Mushroom Soup -- (10 3/4 oz.) In a slow cooker, combine macaroni, bacon bits, onion, undrained stewed tomatoes, and Cheddar cheese. Pour mushroom soup over top. Mix well to combine. Cover and cook on LOW for 6 to 8 hours. Mix well before serving. HINT: 2 cups uncooked macaroni usually cooks to about 3 cups Converted by MC_Buster. Converted by MM_Buster v2.0l.
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