Noodle Casserole

Noodle Casserole Enlarge Image
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1 users rated this recipe an average rating of 4.0
Makes:
6 servings
Serving Size:
1 1/3 cup
Prep:
25 mins
Cook:
7 hrs to 8 hrs (low) or 3-1/2 to 4 hours (high) + 20 minutes (high)
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Noodle Casserole

Ingredients
2 1/2
cups water
1
10 3/4 ounce can reduced-fat and reduced-sodium condensed cream of mushroom soup
1
14 1/2 ounce can no-salt-added diced tomatoes, undrained
1
cup sliced celery (2 stalks)
1
cup sliced carrots (2 medium)
1
cup chopped onion (1 large)
1 1/2
teaspoons dried Italian seasoning, crushed
2
1/4
teaspoon salt
1/4
teaspoon ground black pepper
8
ounces dried extra-wide noodles
1
16 ounce package extra-firm tofu (fresh bean curd), drained, if necessary, and cubed
1/2
cup shredded reduced-fat cheddar cheese (2 ounces)
2
tablespoons snipped fresh chives
 
Chopped tomato (optional)

Directions

  1. 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.
  2. 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.
  3. 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
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