Cheesy Multigrain Spaghetti Casserole

Tofu provides the protein for this one-dish meal. It's a great way to add soy to your diet.

Cheesy Multigrain Spaghetti Casserole Enlarge Image
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Makes:
6 servings
Prep:
25 mins
Cook:
7 hrs to 8 hrs (low) or 3.5-4 hours (high)
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Cheesy Multigrain Spaghetti 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
1
cup sliced celery (2 stalks)
1
cup sliced carrot (2 medium)
1
cup chopped onion (1 large)
2
cloves garlic, minced
1 1/2
teaspoons dried Italian seasoning, crushed
1/4
teaspoon salt
1/4
teaspoon black pepper
1
16 ounce package extra-firm tofu (fresh bean curd), drained if necessary, cubed
8
ounces dried multigrain spaghetti, broken, cooked according to package directions
1/2
cup shredded reduced-fat cheddar cheese (2 ounces)

Directions

  1. 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.
  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. 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
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