3 cups cooked elbow macaroni, rinsed and drained
2 tablespoons bacon bits
1/4 cup chopped onion
1 14 1/2 ounce can stewed tomatoes, undrained
1 1/2 cups shredded cheddar cheese
1 10 3/4 ounce can cream of mushroom soup
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.
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