Contributed By: leanno
Better Homes and Gardens (bhg.com)
Slow Cooker Recipe.
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Total Preparation Time: 15 to 30 minutes
Ingredients: Rice, Pasta & Bread
Egg & Cheese
Vegetables
Actual Cooking Time: More than 2 hours
Number of Servings: 6
Origin: Italian
Special Features: Vegetarian
Crock Pot
Meal Type: Entree
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)
Preparation
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
Cook's Notes
Nutrition Information
Calories: 263
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Total Fat: 5g
;
Saturated Fat: 2g
;
Carbohydrates: 40g
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Protein: 16g
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Sodium: 480mg
;
Fiber: 5g