Cheesy Multigrain Spaghetti Casserole
- In a 3 1/2- or 4-quart slow cooker whisk together the water and soup. Stir in undrained tomatoes, the celery, carrot, onion, garlic, Italian seasoning, 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.
- Gently stir in tofu cubes and spaghetti. Sprinkle each serving with cheese. Makes 6 servings.
Nutrition Facts (Cheesy Multigrain Spaghetti Casserole)
- Per serving:
- 263 kcal cal.,
- 5 g fat
- (2 g sat. fat,
- 7 mg chol.,
- 480 mg sodium,
- 40 g carb.,
- 5 g fiber,
- 16 g pro.
- Percent Daily Values are based on a 2,000 calorie diet