Ingredients
2 cups uncooked elbow macaroni2 cans (10-1/2 ounces each) condensed cream of asparagus soup, undiluted2 cups sliced fresh mushrooms1 medium sweet red pepper, chopped1 small onion, chopped1/4 cup lemon juice1 tablespoon dried parsley flakes, divided 1-1/2 teaspoons smoked paprika, divided 1 teaspoon garlic salt1/2 teaspoon pepper2 pounds fresh asparagus, cut into 1-inch pieces2 pouches (6.4 ounces each) light tuna in water1-1/2 cups shredded Colby cheese1 cup multigrain snack chips, crushed4 bacon strips, cooked and crumbled
Preparation
Cook macaroni according to package directions for al dente; drain. Transfer to a 4- or 5-qt. greased slow cooker. Stir in soup, mushrooms, red pepper, onion, lemon juice, 1-1/2 teaspoons parsley, 1 teaspoon paprika, garlic salt and pepper. Cook, covered, on low 4 hours.
Stir in asparagus and tuna. Cook, covered, on low until asparagus is crisp-tender, about 1 hour longer. Sprinkle with remaining 1-1/2 teaspoons parsley and 1/2 teaspoon paprika. Serve with cheese, crushed chips and bacon.
