Title: Farmhouse Macaroni And Cheese By Joanna Lund
Categories: Shelf life, Shelf2
Yield: 1 servings

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.)

~- 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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