Tuna Romanoff

19 ingredients
7 steps

Ingredients

  • vegetable cooking spray
  • 1 c. presliced fresh mushrooms
  • 1 c. chopped onion
  • 1/3 c. sliced celery
  • 1 small garlic clove, minced
  • 3/4 c. 1% low-fat milk
  • 1/4 c. grated Parmesan cheese
  • 1/4 c. reduced calorie mayonnaise
  • 1/2 tsp. dried dill weed
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 (10 3/4 oz.) can reduced fat, reduced sodium condensed cream of celery soup (undiluted)
  • 3 1/2 c. cooked medium egg noodles (about 2 1/4 c. uncooked)
  • 1 c. frozen green peas
  • 1 (9 1/4 oz.) can tuna in water, drained
  • 1 (2 oz.) jar diced pimento, drained
  • 1/4 c. dry breadcrumbs
  • 1/4 c. grated Parmesan cheese
  • 1 Tbsp. margarine, melted

Directions

  1. 1
    Coat a large nonstick skillet with cooking spray and place over medium heat until hot.
  2. 2
    Add mushrooms and next 3 ingredients; saute for 6 minutes or until tender.
  3. 3
    Combine milk and next 6 ingredients in a bowl; stir well.
  4. 4
    Add mushroom mixture, noodles and next 3 ingredients.
  5. 5
    Stir gently.
  6. 6
    Spoon noodle mixture into a shallow 2-quart casserole coated with cooking spray.
  7. 7
    Cover and bake at 350° for 40 minutes.

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