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elbow macaroni condensed cream mushrooms sweet red pepper onion lemon juice parsley flakes paprika garlic salt pepper fresh asparagus pouches Colby cheese snack chips bacon
Viewed: 108 - Published at: 9 years agoIngredients
- 2 cups uncooked elbow macaroni
- 2 cans (10-1/2 ounces each) condensed cream of asparagus soup, undiluted
- 2 cups sliced fresh mushrooms
- 1 medium sweet red pepper, chopped
- 1 small onion, chopped
- 1/4 cup lemon juice
- 1 tablespoon dried parsley flakes, divided
- 1-1/2 teaspoons smoked paprika, divided
- 1 teaspoon garlic salt
- 1/2 teaspoon pepper
- 2 pounds fresh asparagus, cut into 1-inch pieces
- 2 pouches (6.4 ounces each) light tuna in water
- 1-1/2 cups shredded Colby cheese
- 1 cup multigrain snack chips, crushed
- 4 bacon strips, cooked and crumbled
Method
- Cook macaroni according to package directions for al dente; drain. Transfer to a 4- or 5-qt. greased slow cooker. Stir in soup, mushrooms, red pepper, onion, lemon juice, 1-1/2 teaspoons parsley, 1 teaspoon paprika, garlic salt and pepper. Cook, covered, on low 4 hours.
- Stir in asparagus and tuna. Cook, covered, on low until asparagus is crisp-tender, 1 hour longer. Serve with cheese, crushed chips and bacon. Sprinkle with remaining 1-1/2 teaspoons parsley and 1/2 teaspoon paprika.
