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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)

Ingredients

2 1/2 cups water
1 10 3/4ounce can reduced-fat and reduced-sodium condensed cream of mushroom soup
1 14 1/2ounce 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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