Cheesy Noodle Casserole
- 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.
- Cover and cook on low-heat setting for 7 to 8 hours or high-heat setting for 3 1/2 to 4 hours.
- 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.
Nutrition Facts (Cheesy Noodle Casserole)
- Per serving:
- 316 kcal cal.,
- 8 g fat
- (2 g sat. fat,
- 44 mg chol.,
- 447 mg sodium,
- 42 g carb.,
- 4 g fiber,
- 17 g pro.
- Percent Daily Values are based on a 2,000 calorie diet