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Cheesy Noodle Casserole

Makes: 6 servings
Prep 25 mins Slow Cook 7 hrs to 8 hrs  (low) or 3 1/2 to 4 hours (high) + 20 minutes (high)
Cheesy 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  cloves  garlic, minced
  • 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)
Directions

1. In a 3 1/2- or 4-quart slow cooker whisk together the water and cream of mushroom soup. Stir in tomatoes, celery, carrots, onion, Italian seasoning, garlic, 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. If using low-heat setting, turn cooker to high-heat setting. Stir in uncooked 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.

From the Test Kitchen*
  • To drain tofu, place it on a paper towel-lined plate for 15 minutes.
Nutrition Facts (Cheesy Noodle Casserole)
  • Servings Per Recipe 6,
  • cal. (kcal) 316,
  • Fat, total (g) 8,
  • chol. (mg) 44,
  • sat. fat (g) 2,
  • carb. (g) 42,
  • fiber (g) 4,
  • pro. (g) 17,
  • sodium (mg) 447,
  • Percent Daily Values are based on a 2,000 calorie diet

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