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Mexican Spaghetti Casserole

(1 Votes)
Updated May 18, 2018
EDR Mexican Spaghetti Casserole
40 Min

This hearty Mexican Spaghetti Casserole will fill you up but won't break your efforts to stick to your diabetes diet. Everything about this spaghetti bake shouts healthy, and those green chilies give it a wonderful zesty taste.

What You'll Need

  • 16 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
  • 1 1/2 cup reduced-fat shredded Cheddar cheese, divided
  • 1 tablespoon chopped fresh cilantro

What to Do

  1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
  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.
  3. Bake 25 minutes or until heated through. Sprinkle with remaining cheese and bake for 5 to 7 minutes more.


  • This Mexican Spaghetti Casserole is featured in our collection of Easy Casserole Recipes, along with lots of other tasty recipes! 

Nutritional InformationShow More

Servings Per Recipe: 8

  • Amount Per Serving % Daily Value *
  • Calories 291
  • Calories from Fat 59
  • Total Fat 6.5g 10 %
  • Saturated Fat 2.8g 14 %
  • Trans Fat 0.0g 0 %
  • Protein 15g 29 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 15mg 5 %
  • Sodium 447mg 19 %
  • Total Carbohydrates 46g 15 %
  • Dietary Fiber 6.1g 25 %
  • Sugars 2.2g 0 %
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I have not made this yet so I cannot rate it.

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my granddaughter is a vegetarian,,,,,hope she will like this...thanks


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