Cheesy Noodle Casserole

Tofu provides extra protein for this one-dish meal; veggies help give it a healthy spin.

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4.0 by 15 people

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  • Makes: 6 servings
  • Prep: 25 mins
  • Slow Cook: 7 hrs to 8 hrs (low) or 3 1/2 to 4 hours (high) + 20 minutes (high)

Cheesy Noodle Casserole

Directions

  1. In a 3 1/2- or 4-quart slow cooker whisk together the water and cream of mushroom soup. Stir in tomatoes, celery, carrots, onion, Italian seasoning, garlic, salt, and pepper.
  2. Cover and cook on low-heat setting for 7 to 8 hours or high-heat setting for 3 1/2 to 4 hours.
  3. If using low-heat setting, turn cooker to high-heat setting. Stir in uncooked noodles; cover and cook for 20 to 30 minutes more or until tender, stirring once halfway through cooking. Gently stir in tofu cubes. Sprinkle with cheese; cover and let stand until cheese is melted.

From the Test Kitchen

*

To drain tofu, place it on a paper towel-lined plate for 15 minutes.

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Nutrition Facts (Cheesy Noodle Casserole)

  • Per serving:
  • 316 kcal ,
  • 8 g fat
  • (2 g sat. fat ,
  • 44 mg chol. ,
  • 447 mg sodium ,
  • 42 g carb. ,
  • 4 g fiber ,
  • 17 g pro.
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