Be the first to Ingredients:
- 5 to 6 cups hot cooked macaroni, drained (about 12 oz dry)
- 2 tablespoons butter
- 1 can (12 oz) evaporated milk
- 1 can Nacho Cheese Soup
- 2 cups shredded Mexican cheese
- 1 can (4 oz) chopped green chile
- 1 can (4 oz) sliced black olives, optional
- 3/4 cup thick medium salsa
- salt and pepper to taste
Preparation:
Serves 6.
Note: I used a 5-quart slow cooker/Crock Pot, if using a 3 1/2-quart pot, use about 5 cups of the macaroni and add more if there's room after the other ingredients are added. Enjoy!
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Main Dish Casseroles
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Slow Cooker Miscellaneous Recipes Index
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