Mexican Spaghetti Casserole (Diabetic)
Published: Friday, October 30, 2026
16 oz. reduced-carb spaghetti
8 oz. fresh mushrooms, sliced
1 c. chopped toma-toes
1 tsp. garlic powder
4 oz. can chopped green chilies
10 oz. can 98% fat-free cream of mushroom soup
1½ c. reduced-fat shredded Cheddar cheese, divided
1 Tbsp. chopped fresh cilantro
Preheat oven to 350°. Coat a 9x13" baking dish with cooking spray.
In a large saucepan, cook spaghetti according to package directions; drain.
In the same saucepan, combine the mushrooms, tomatoes and garlic powder. Cook over medium heat for 5-6 minutes or until soft. Stir in the chilies, soup, 1 cup cheese and cilantro. Return pasta to the pan and toss until evenly coated. Place spaghetti mixture into prepared dish.
Bake 25 minutes or until heated through. Sprinkle with remaining cheese and bake for 5-7 minutes more. —8 serv-ings.
• Exchange (per serving—1 c.): 260 calories, 4 g fat, 1 g saturated fat, 14 g pro-tein, 46 g carbohydrate, 5 mg cholesterol, 6 g fiber, 433 mg sodium.
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