Wednesday, April 8, 2009
1 (8 oz.) package elbow macaroni, uncooked
1 (10 oz.) can diced tomatoes and green chiles, undrained
1 (10-3/4 oz.) can cream of mushroom soup, undiluted
1 cup water
1 (8 oz.) container sour cream
1 (4.5 oz.) can green chiles
2 cups (8 oz.) shredded Mexican four-cheese blend
Step One: Stir together first 6 ingredients in a bowl; stir in 1.5 cups cheese. Pour mixture into a lightly greased 3 quart slow cooker; top with remaining 1/2 cup cheese.
Step Two: Cover and cook on LOW 4.5 hours or until macaroni is done. Makes 6 servings.
This recipe comes from page 167 in the Southern Cooking Slow Cooker Cookbook