Wednesday, April 8, 2009

Wednesday: Mexican Macaroni (Crock pot meal)

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


philben5 said...

Just wanted to thank you so much for your blog! You inspire me. So many times @ the end of the day I am exhausted from work and my mind is a blank as to what to make for supper. I often use our crock pot. There are so many times though that before I leave work, I will pull up your sight, get an idea and run with it! It is so helpful and handy. I may not follow the grocery planning but I greatly appreciate all of the time and effort you put into offering so many of us a great tool on join around the table every night to share food and fellowship! For this I thank you!!

The Hansen Family said...

Thanks for the great meal idea! I was totally not inspired about dinner for tonight, but this is perfect. I have left over cornbread from last night and I didn't even have to defrost anything! Plus it uses items I always have in my pantry. Thanks for a great blog full of easy dishes!