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Cheesy Multigrain Spaghetti Casserole
Cook: 7 hrs to 8 hrs on low or 3-1/2 to 4 hours on high
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.
