Mexican Spaghetti Casserole

Linda Jones

By
@LindaLeeJones

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Serves:

8

Prep:

40 Min

Cook:

24 Hr 55 Min

Method:

Bake

Ingredients

6 ounces reduced-carb spaghetti
8 ounces fresh mushrooms, sliced
1 cup chopped tomatoes
1 teaspoon garlic powder
1 can (4-ounce) chopped green chilies
1 can (10-ounce) 98% fat-free cream of mushroom soup read more at everydaydiabeticrecipes.com/...va.99
1 1/2 cup reduced-fat shredded cheddar cheese, divided read more at everydaydiabeticrecipes.com/...va.99
1 tablespoon chopped fresh cilantro

Directions Step-By-Step

1
Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
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2
In a large pot, cook spaghetti according to package directions; drain. Add the mushrooms, tomatoes, and garlic powder to the pot. Cook over medium heat for 5 to 6 minutes or until soft. Stir in the chilies, soup, 1 cup cheese and cilantro. Return the pasta to the pot and toss until evenly coated. Place spaghetti mixture into prepared dish.
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3
Bake 25 minutes or until heated through. Sprinkle with reaining cheese and bake for 5 to 7 minutes more.
Read more at everydaydiabeticrecipes.com/...VA.99

About this Recipe

Course/Dish: Beef
Main Ingredient: Pasta
Regional Style: Mexican
Dietary Needs: Diabetic, Low Carb