Ingredients
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted2 cups shredded cheddar or part-skim mozzarella cheese1 pound ground beef, cooked and drained2 cups uncooked small pasta2 cups whole milk1/2 to 1 teaspoon onion powder1/2 to 1 teaspoon salt1/4 to 1/2 teaspoon pepper
Preparation
In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 2-1/2 to 3-1/2 hours or until pasta is tender.
