Cheesy Multigrain Spaghetti Casserole
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
cup sliced celery (2 stalks)
cup sliced carrot (2 medium)
cup chopped onion (1 large)
cloves garlic, minced
teaspoons dried Italian seasoning, crushed
teaspoon black pepper
16 ounce package extra-firm tofu (fresh bean curd), drained if necessary, cubed
ounces dried multigrain spaghetti, broken, cooked according to package directions
cup shredded reduced-fat cheddar cheese (2 ounces)
- 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