Meals Matter

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Contributed By: leanno
Better Homes and Gardens (bhg.com)

Slow Cooker Recipe.

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

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