by Cheryl S.
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
2 cups (8 ounces) shredded cheddar or mozzarella
1 pound ground beef, cooked and drained
2 cups uncooked small pasta
2 cups milk
1/2 to 1 tsp salt
1/4 to 1/2 tsp pepper
In a slow cooker, combine all ingredients; mix well. Cover and cook on low for 6 hours or until pasta is tender.
Yield: 4-6 servings
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