3 cups cooked elbow macaroni rinsed and drained
2 tablespoons bacon bits
1/4 cup chopped red onion
1 can stewed tomatoes undrained
1-1/2 cups shredded sharp cheddar cheese
1 can Cream of mushroom soup
Combine macaroni, bacon bits, onion, undrained stewed tomatoes and Cheddar cheese in a slow cooker.
Cover with mushroom soup and mix well.
Cook, covered, on low for 8 hours.
Mix well before serving.