Mushroom Pasta Bake
|Canned cream of mushroom soup||10 3⁄4 Ounce (1 Can, Healthy Request Brand)|
|Water||1⁄2 Cup (8 tbs)|
|No fat sour cream||1⁄4 Cup (4 tbs) (Land O Lakes Brand)|
|Canned sliced mushrooms||4 Ounce, undrained (1 Can)|
|Dried parsley flakes||1 Teaspoon|
|Dried minced garlic||1⁄4 Teaspoon|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Uncooked rotini pasta||1 1⁄3 Cup (21.33 tbs)|
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.