Tuna romanoff
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Vegetable cooking spray | ||
| 1 | cup | Presliced fresh mushrooms |
| 1 | cup | Chopped onion |
| ⅓ | cup | Sliced celery |
| 1 | small | Garlic clove, minced |
| ¾ | cup | 1% low-fat milk |
| ¼ | cup | Grated Parmesan cheese |
| ¼ | cup | Reduced-calorie mayonnaise |
| ½ | teaspoon | Dried dillweed |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 10¾ | ounce | Cream of celery soup, (1 can) undiluted reduced-fat and reduced-sodium condensed |
| 3½ | cup | Cooked medium egg noodles (2 1/4 cups uncooked) |
| 1 | cup | Frozen green peas |
| 9¼ | ounce | Tuna in water, (1 can) drained |
| 2 | ounces | Diced pimento, (1 jar) drained |
| ¼ | cup | Dry breadcrumbs |
| ¼ | cup | Grated Parmesan cheese |
| 1 | tablespoon | Margarine, melted |
Directions
Coat a large nonstick skillet with cooking spray, and place over medium heat until hot. Add mushrooms and next 3 ingredients; saute for 6 minutes or until tender.
Combine milk and next 6 ingredients in a bowl; stir well. Add mushroom mixture, noodles, and next 3 ingredients; stir gently.
Spoon noodle mixture into a shallow 2-quart casserole coated with cooking spray. Cover and bake at 350 degrees for 40 minutes.
Combine the breadcrumbs, Parmesan cheese, and margarine in a small bowl; stir well, and sprinkle over casserole.
Bake, uncovered, at 350 degrees for 10 minutes. Yield: 6 servings (serving size: about 1 cup).
Per serving: 277 Calories; 8g Fat (25% calories from fat); 21g Protein; 31g Carbohydrate; 48mg Cholesterol; 725mg Sodium NOTES : Make-Ahead Tips: You can assemble the casserole up to 4 hours ahead of time, omitting breadcrumb mixture; cover and chill. Let stand at room temperature 30 minutes before baking. Top with breadcrumb mixture during last
10 minutes of baking.
Recipe by: Cooking Light, Jan/Feb 1995, page 58 Posted to MC-Recipe Digest V1 #395 by igor@... on Jan 28, 1997.