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Cheesy Multigrain Spaghetti Casserole

Makes: 6 servings
Prep 25 mins Cook 7 hrs to 8 hrs  (low) or 3.5-4 hours (high)
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)
  • Servings Per Recipe 6,
  • cal. (kcal) 263,
  • Fat, total (g) 5,
  • chol. (mg) 7,
  • sat. fat (g) 2,
  • carb. (g) 40,
  • fiber (g) 5,
  • pro. (g) 16,
  • sodium (mg) 480,
  • Percent Daily Values are based on a 2,000 calorie diet

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