Side Pannel
Tuna Romanoff
Ingredients List
- Vegetable cooking spray
- 1 c Presliced fresh mushrooms
- 1 c Chopped onion
- 1/3 c Sliced celery
- 1 sm Garlic clove, minced
- 3/4 c 1% low-fat milk
- 1/4 c Grated Parmesan cheese
- 1/4 c Reduced-calorie mayonnaise
- 1/2 ts Dried dillweed
- 1/4 ts Salt
- 1/4 ts Pepper
- 10 3/4 oz Cream of celery soup, (1
- -can) undiluted reduced-fat
- -and reduced-sodium
- -condensed
- 3 1/2 c Cooked medium egg noodles (2
- -1/4 cups uncooked)
- 1 c Frozen green peas
- 9 1/4 oz Tuna in water, (1 can)
- -drained
- 2 oz Diced pimento, (1 jar)
- -drained
- 1/4 c Dry breadcrumbs
- 1/4 c Grated Parmesan cheese
- 1 tb Margarine, melted
Directions
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.
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.
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