Rating: 4 stars
17 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 1
  • 17 Ratings

Tofu provides extra protein for this one-dish meal; veggies help give it a healthy spin.

Source: Better Homes and Gardens

Gallery

Credit: Peter Krumhardt

Recipe Summary

prep:
25 mins
slow-cook:
7 hrs
total:
7 hrs 25 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Cover and cook on low-heat setting for 7 to 8 hours or high-heat setting for 3 1/2 to 4 hours.

  • 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.

*

To drain tofu, place it on a paper towel-lined plate for 15 minutes.

Nutrition Facts

316 calories; fat 8g; cholesterol 44mg; saturated fat 2g; carbohydrates 42g; insoluble fiber 4g; protein 17g; sodium 447mg.
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