Estimated Nutrition (whole recipe, rough)
Counts 4 of 7 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Yogurt | 170g plain Greek | 100 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Macaroni | not in our table | 0 |
| Soup | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 (8 oz) package elbow macaroni, uncooked
- 1 (10 oz) can diced tomatoes and green chiles, undrained (rotel)
- 1 (10¾ oz) can cream of mushroom soup, undiluted
- 1 cup water
- 1 (8 oz) container sour cream
- 1 (4½ oz) can chopped green chiles
- 2 cups (8 oz) shredded Mexican four-cheese blend
Directions
Stir together first 6 ingredients in a bowl; stir in 1½ cups cheese.
Pour mixture into a lightly greased 3-qt slow cooker; top with remaining cheese.
Cover and cook on low 4½ hours or until macaroni is done.
Category:Cathy's Recipes
Category:Crockpot Recipes
Category:Macaroni Recipes
Category:Tomato Recipes
Category:Chile pepper Recipes
Category:Sour cream Recipes
Category:Cheese Recipes