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Ingredients
| water: 2 1/2 cups |
| soup - cream of celery: 10.75 oz |
| canned red tomatoes: 14.5 oz |
| celery (chopped): 1 cup |
| carrots (chopped): 1 cup |
| onions (chopped): 1 cup |
| garlic: 2 cloves |
| Italian seasoning: 1 1/2 tsp |
| salt: 1/4 tsp |
| black pepper: 1/4 tsp |
| firm tofu: 1 lb |
| spaghetti sauce mix: 8 oz |
| reduced fat cheddar cheese: 2 oz |
Cheesy Multigrain Spaghetti Casserole
Credit: www.bhg.com
User rating:
-
Prep Time
25 min -
Cook Time
420 min -
Servings
6 serving(s)
Tags
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.