July 7, 2015
5 hrs 10 mins
2x tins of condensed cream of chicken soup
900ml thickened cream
3 sliced cheese kranskys
300g bacon diced
300g sliced mushrooms
1 onion diced
1tsp English mustard (not powdered)
1/2 clove crushed garlic
salt and pepper to taste
400g fettuccine pasta
1Put all ingredients (except fettuccine) is slow cooker.
2Give a good stir.
3Put on low for 2hrs then high for 2 hrs. .. give a stir between.
4Add fettuccine and cook on high for a further 1-1.5hrs.
Submitted by christina peel
October 13, 2020
If it usually substitutes ok for you in other creamy recipes I would think it should be the same here, though I’ve not cooked with it myself personally
October 9, 2020
Can this be made with lactose free cream? Thank you
December 30, 2019
My whole family love this one!
May 17, 2019
I will definitely make this again. It was so creamy & delicious. It makes a huge batch with leftovers.
I pre-cooked the Kransky & bacon a little before adding to the slow cooker as it enhances the flavour.
Also I used Barossa fine foods cheese Kransky purchase from a local deli. They’re by far my favourite they have a lovely Smokey hint to them so if you can source them I highly recommend them.
March 29, 2017
This was absolutely so yummy and loved it. I will be making this as a weekly meal.
September 6, 2016
I used cream of mushroom soup and sdded capsicum and loved the end result. Will definitely do this recipe again.
August 2, 2016
Really wasn’t a fan. It made the Kransky taste funny and the pasta wasn’t quite right
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