Tofu-Noodle Casserole

Ingredients:
2 1/2 cups water
1 (10 3/4 oz) can reduced-fat, reduced-sodium condensed cream of mushroom soup
1 (14 1/2 oz) can no-salt-added diced tomatoes, undrained
1 cup sliced celery
1 cup sliced carrot
1 cup chopped onion
2 cloves garlic, minced
1 1/2 tsp dried Italian seasoning
1/4 tsp salt
1/4 tsp ground black pepper
8 oz dried whole wheat extra-wide noodles
1 (16 oz) package extra-firm lite tofu, drained, and cubed
1/2 cup shredded reduced-fat cheddar cheese

Directions:
In slow cooker, whisk together the water and cream of mushroom soup. Stir in undrained tomatoes, celery, carrot, onion, garlic, Italian seasoning, salt, and pepper.

Cover and cook on low heat for 7-8 hours or high heat for 3 1/2 to 5 hours.

If using low-heat, turn to high-heat setting. Stir in uncooked noodles; cover and cook for 20 to 30 minutes more or until tender, stirring once halfway through cooking. Gently stir in tofu cubes, sprinkle with cheese; cover and let stand until cheese is melted.

Nutritional Info:
Makes 6 servings
Per Serving (280 cal, 6g fat, 6g fiber) (Unofficial WW = 5 points)

Changes Made:
Added fresh sliced mushrooms when I added the noodles.

Review
This was very good. Perfect for an easy meal at the end of the day with minimal work. It could use some zip for some though. Maybe a sprinkling of crushed red pepper...I will try that tomorrow for lunch.