Crock Pot Enchiladas
INGREDIENTS:
2 c Uncooked elbow macaroni
2 cn (10 oz.) cream of mushroom
-soup
1 Jar; (5 oz.) or
2 pk (3 oz.) dried beef; shredded
1 1/2 c Cheddar cheese; cubed
1 tb Butter or margarine
4 Hard cooked eggs; diced
1/2 md Onion; chopped
2 c Evaporated milk
2 c Uncooked elbow macaroni
2 cn (10 oz.) cream of mushroom
-soup
1 Jar; (5 oz.) or
2 pk (3 oz.) dried beef; shredded
1 1/2 c Cheddar cheese; cubed
1 tb Butter or margarine
4 Hard cooked eggs; diced
1/2 md Onion; chopped
2 c Evaporated milk
Combine all ingredients and pour in crock pot, stirring thoroughly. Cover and cook on low 5 to 7 hours or high for 3 hours.