Tuna romanof
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Presliced fresh mushrooms |
| 1 | cup | Chopped onion |
| ⅓ | Sliced celery | |
| 1 | small | Garlic clove minced |
| ¾ | % milk | |
| ¼ | cup | Parmesan cheese |
| ¼ | cup | Mayonnaise |
| ½ | teaspoon | Dillweed |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | can | Cream of mushroom soup |
| 3½ | cup | Cooked medium egg noodles, about 2 1/2 cups uncooked |
| 1 | cup | Frozen green peas |
| 1 | can | (9 1/4 oz) of tuna in water drained |
| 1 | Jar (2-ounce) diced pimento | |
| ¼ | cup | 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 : sauté for 6 minutes or until tender ' Combine milk and next 6 ingredients in a bowl: stir well. Add mushrooms 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 for10 minutes Yield 6 servings Posted to TNT - Prodigy's Recipe Exchange Newsletter by acandice@... on Mar 27, 1997