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 – 8 hours. Mix well before serving.
10 3/4 Ounces condensed cream of mushroom soup, canned
1/4 Cup water
1/2 Teaspoon dry mustard
16 Slices smoked bacon, cooked until crisp and crumbled
2 Cups broccoli florets, blanched and chopped
3 Cups cheddar cheese, shredded
In a small bowl, whisk together the soup, water, and dry mustard. Place the bacon, broccoli and cheese in the Crock-Pot® slow cooker and add the soup mixture. Stir well until combined. Cover; cook on High for 1 hour. Serve with sourdough bread
¼ cup diced onion
½ tsp pepper
1 tsp salt
½ tsp Mrs. Dash
1 lbs small red potatoes, sliced thin (about 4-5 small red potatoes),
1 can of cream of mushroom soup
1 lb ground beef browned and drained
1 can of diced tomatoes with liquid
1 cup canned corn, drained
1 can dark red kidney beans, drained
1 cup of shredded cheddar cheese
Place all of the ingredients except the cheese in a 4- 6 quart crockpot and stir well.
Cover and cook on high for 4 hours or on low for 7-8 hours. Uncover crock-pot and sprinkle shredded cheese over top and recover and let cook an additional 30 minutes.