Mushroom Pasta Bake
|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)|
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.
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