Tuna Romanoff

By á-46686

Cooking Light Jan/Feb 1995

Ingredients

• Vegetable cooking spray
• 1 cup pre-sliced fresh mushrooms
• 1 cup chopped onion
• 1/2 cup sliced celery
• 1 small garlic clove, minced
• 3/4 cup 1% low-fat milk
• 1/4 cup grated Parmesan cheese
• 1/4 cup reduced-calorie mayonnaise
• 1/2 teaspoon dried dillweed
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 can cream of celery soup
• 3 1/2 cups cooked medium egg noodles
• 1 cup frozen peas
• 1 (9.25 oz) can tuna in water, drained
• 1 2 0z) jar diced pimento, drained
• 1/4 cup dry breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 tablespoon margarine, melted

Preparation

Step 1

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 10 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

336 Calories, 20.1g protein, 10.5g fat, 39.6g carbs, 4.1g fiber, 57mg cholesterol, 741mg sodium.