Saturday, December 12, 2009

Mexican Macaroni

This recipe comes from one of my long-time, best friends, Tammy. She was the first friend I ever made when I moved to GA 14 1/2 years ago. This fall, she & her family moved to VA. It has been difficult not to have her around anymore. Phone calls, emails & text messages just aren't the same. I can't wait to try her new favorite recipe.

8 oz package (uncooked) elbow macaroni
10 oz can diced tomatoes and green chilis (undrained)
1 can cream of mushroom soup (undiluted)
1 c of water
8 oz sour cream
4.5 oz can chopped green chilis
2 c Mexican four cheese blend

Stir together first 6 ingredients in a bowl, stir in 1 1/2 cups of cheese. Pour mixture into greased crockpot. Top with remaining 1/2 cup of cheese. Cook on low for 4 1/2 hours.

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