Resep Cheesy Multigrain Spaghetti Casserole

Ingredients:

2-1/2 cups water
1 10.75-ounce can reduced-fat and reduced-sodium condensed cream of mushroom soup
1 14.5-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)



Instructions:

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.



Hints:
Nutrition Facts

Servings Per Recipe 6 servings
Calories263,
Total Fat (g)5,
Saturated Fat (g)2,
Cholesterol (mg)7,
Sodium (mg)480,
Carbohydrate (g)40,
Fiber (g)5,
Protein (g)16,
Percent Daily Values are based on a 2,000 calorie diet

Recipe provided by BHG.com