10 3/4 ounce can reduced-fat and reduced-sodium condensed cream of mushroom soup
14 1/2 ounce can no-salt-added diced tomatoes, undrained
cup sliced celery (2 stalks)
cup sliced carrots (2 medium)
cup chopped onion (1 large)
teaspoons dried Italian seasoning, crushed
cloves garlic, minced
teaspoon ground black pepper
ounces dried extra-wide noodles
16 ounce package extra-firm tofu (fresh bean curd), drained, if necessary, and cubed
cup shredded reduced-fat cheddar cheese (2 ounces)
tablespoons snipped fresh chives
Chopped tomato (optional)
- In a 3-1/2- or 4-quart slow cooker whisk together the water and soup until combined. Add tomatoes, celery, carrots, onion, Italian seasoning, garlic, salt, and pepper; stir to combine.
- Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. If using low-heat setting, turn to high-heat setting. Stir in 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.
- To serve, sprinkle with chives and, if desired, chopped tomato.
Nutrition Facts(Noodle Casserole)
- Per serving:
- 317 kcal cal.,
- 9 g fat
- (2 g sat. fat,
- 3 g polyunsaturated fat,
- 1 g monounsatured fat),
- 40 mg chol.,
- 447 mg sodium,
- 42 g carb.,
- 5 g fiber,
- 5 g sugar,
- 17 g pro.
- Percent Daily Values are based on a 2,000 calorie diet