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Tuna Romanoff

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 cup 237ml Pre-sliced fresh mushrooms

    2. 1 cup 62g / 2 1/5oz Chopped onion

    3. 1/3 cup 36g / 1 1/3oz Sliced celery

    4. 1 cup 93g / 3 1/3oz Garlic clove - minced (small)

    5. 3/4 cup 177ml 1% low-fat milk

    6. 1/4 cup 59ml Reduced-calorie mayonnaise

    7. 1/2 teaspoon 2 1/2ml Dried dillweed

    8. 1/4 teaspoon 1 1/3ml Salt

    9. 1/4 teaspoon 1 1/3ml Pepper

    10. 10 3/4 oz 305g Cream of celery soup - (1 can) undiluted Reduced-fat and reduced-sodium condensed

    11. 3 1/2 cups 693g / 24oz Cooked medium egg noodles (2 1/4 cups uncooked)

    12. 1 cup 237ml Frozen green peas

    13. 9 1/4 oz 262g Tuna in water - (1 can) drained

    14. 2 oz 56g Diced pimento - (1 jar) drained

    15. 1/4 cup 36g / 1 1/3oz Dry breadcrumbs

    16. 1/4 cup 36g / 1 1/3oz Grated parmesan cheese

    17. 1 tablespoon 15ml Margarine - melted

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions 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 350F for 40 minutes. Combine the breadcrumbs, Parmesan cheese, and margarine in a small bowl; stir well, and sprinkle over casserole. Bake, uncovered, at 350F for 10 minutes. Yield: 6 servings (serving size: about 1 cup).

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