Cheesy Multigrain Spaghetti Casserole | Midwest Living
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Cheesy Multigrain Spaghetti Casserole

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Cheesy Multigrain Spaghetti Casserole

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  • Makes: 6 servings
  • Prep 25 mins
  • Cook 7 hrs to 8 hrs on low or 3-1/2 to 4 hours on high

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Tofu provides the protein for this one-dish meal. It's a great way to add soy to your diet.

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, sodium (mg) 480, Fat, total (g) 5, chol. (mg) 7, sat. fat (g) 2, cal. (kcal) 263, fiber (g) 5, pro. (g) 16, carb. (g) 40

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