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Tuna romanoff

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Ingredients/Components

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

How to make tuna romanoff:

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° for 40 minutes.

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

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 categories: Main dish, Tuna, One Dish meal.

Rating:

3.8

Average rating: 3.8, total votes: 5

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