A picture of Tuna Romanoff.

Tuna Romanoff

annmar @cook_3076317

North Carolina USA

Tuna Romanoff

annmar @cook_3076317

North Carolina USA

Saved

Ingredients

15 mins

6 servings

1Vegetable cooking spray
1 cupmushrooms, fresh, sliced
1 cuponion, chopped
1/3 cupcelery, sliced thin
1 clovegarlic, minced
3/4 cupmilk, 1% low fat
1/4 cupParmesan cheese, grated
1/4 cupMayonnaise, reduced calorie
1/2 tspdillweed, dried (optional)
1/4 tspsalt
1/4 tsppepper
10 3/4 ozCream of celery soup, undiluted (1 can) can use reduced- fat and sodium condensed
3 1/2 cupcooked medium egg noodles (2 1/4 cups uncooked)
1 cupfrozen green peas
9 1/4 oztuna in water, drained (1 can)
2 ozdiced pimiento, drained (1 jar)
1/4 cupbread crumbs, dry
1/4 cupParmesan cheese, grated
1 tbspmargarine, melted

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Steps

15 mins

1

Preheat oven to 350°F
2

Coat large nonstick skillet with cooking spray
3

Place over medium heat until hot.
4

Add mushrooms, onion, celery, and garlic and saute for 6 minutes or until tender.
5

Combine milk and next 6 ingredients in a bowl, stir well.
6

Add mushroom mixture, noodles, and next 3 ingredients. Stir gently
7

Spoon mixture into shallow 2-quart casserole coated with cooking spray.
8

Cover and bake for 40 minutes
9

Combine breadcrumbs, rest of Parmesan cheese and margarine in a small bowl; stir well, and sprinkle over casserole

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Cooksnaps

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annmar

annmar @cook_3076317

on October 15, 2013 20:18

North Carolina USA

Comments

Keywords

Onion Pimento Mushroom Vege Pea Parmesan Pepper Celery Egg Noodle Cheese Mayonnaise Tuna Garlic

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