Farmhouse macaroni and cheese by joanna lund
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Cooked elbow macaroni; rinsed and drained |
| 2 | tablespoons | Hormel Bacon Bits |
| ¼ | cup | Chopped onion |
| 1¾ | cup | Stewed tomatoes; undrained (one 14 |
| ; 1/2 oz. can) | ||
| 1½ | cup | Shredded Kraft reduced-fat Cheddar cheese; (6 oz.) |
Directions
~- 1 can Healthy Request Cream of Mushroom Soup -- (10¾ 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.