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.

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