| 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
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Converted by MM_Buster v2.0l.
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