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Mushroom Pasta Bake

Ingredients
  Canned cream of mushroom soup 10 3⁄4 Ounce (1 Can, Healthy Request Brand)
  Water 1⁄2 Cup (8 tbs)
  No fat sour cream 1⁄4 Cup (4 tbs) (Land O Lakes Brand)
  Canned sliced mushrooms 4 Ounce, undrained (1 Can)
  Dried parsley flakes 1 Teaspoon
  Dried minced garlic 1⁄4 Teaspoon
  Finely chopped onion 1⁄2 Cup (8 tbs)
  Uncooked rotini pasta 1 1⁄3 Cup (21.33 tbs)
Directions

Spray a slow cooker container with butter-flavored cooking spray.
In prepared container, combine mushroom soup, water, and sour cream.
Stir in undrained mushrooms, parsley flakes, and garlic.
Add onion and uncooked rotini pasta.
Mix well to combine.
Cover and cook on LOW for 6 to 8 hours.
Mix well before serving.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Equipment: 
Crock Pot
Restriction: 
Vegetarian
Ingredient: 
Mushroom
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
480 Minutes
Ready In: 
495 Minutes

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4.239475
Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 861 Calories from Fat 199

% Daily Value*

Total Fat 23 g36.1%

Saturated Fat 4.2 g21.2%

Trans Fat 0 g

Cholesterol 5.2 mg1.7%

Sodium 2112.5 mg88%

Total Carbohydrates 146 g48.8%

Dietary Fiber 15.8 g63.4%

Sugars 18.8 g

Protein 29 g59%

Vitamin A 14.9% Vitamin C 20.7%

Calcium 20.3% Iron 61.4%

*Based on a 2000 Calorie diet

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Mushroom Pasta Bake Recipe