MEXICAN SPAGHETTI CASSEROLE


6 oz reduced-carbs spaghetti
8-oz. fresh mushrooms, sliced
1 cup chopped tomatoes
1 tsp. garlic powder
1 can (4oz) chopped green chilies
1 can (10-oz.) 98% fat-free cream of mushroom soup
1 ½-cups reduced fat-shredded Cheddar cheese, divided
1 Tbsp. fresh chopped cilantro


1. Preheat oven to 350 degrees. Coat a 9-x-13 inch baking dish with cooking spay.


2.In a large pot, cook spaghetti according to package directions; drain. Add the mushrooms, tomatoes, and garlic powder to the pot. Cover and cook on medium heat for 5-6 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

2. Bake 25 minutes or until heated through. Sprinkle with remaining cheese and bake for 5 to 7 minutes more.

Yield: 8 servings.



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