Tuna romanoff

Yield: 6 Servings

Measure Ingredient
\N \N 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

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.

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