Mushroom Pasta Bake Recipe
Ingredients
| Cream and mushroom soup | 1 Can (10oz) | |
| Water | 1/2 Cup (16 tbs) | |
| 1/4 cup Land O Lakes no-fat sour cream | ||
| Sliced mushrooms | 1 Cup (16 tbs), undrained | |
| Parsley flakes | 1 Teaspoon, dried | |
| Minced garlic | 1/4 Teaspoon, dried | |
| Onion | 1/2 Cup (16 tbs), finley chopped | |
| Rotini pasta | 1 1/3 Cup (16 tbs), uncooked | |
Directions
Spray a slow cooker container with butter-flavored cooking spray.
In prepared container, combine mushroom soup, water, and sour cream.
Stir in undrained mushrooms, parsley flakes, and garlic.
Add onion and uncooked rotini pasta.
Mix well to combine.
Cover and cook on LOW for 6 to 8 hours.
Mix well before serving.
In prepared container, combine mushroom soup, water, and sour cream.
Stir in undrained mushrooms, parsley flakes, and garlic.
Add onion and uncooked rotini pasta.
Mix well to combine.
Cover and cook on LOW for 6 to 8 hours.
Mix well before serving.
Chef
