Tuna Romanoff

Cooking Light
6 servings (serving size: about 1 cup)


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Vegetable cooking spray
1 cup presliced fresh mushrooms
1 cup chopped onion
1/3 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 (10 3/4-ounce) can reduced-fat, reduced-sodium condensed cream of celery soup, undiluted
3 1/2 cups cooked medium egg noodles (about 2 1/4 cups uncooked)
1 cup frozen green peas
1 (9 1/4-ounce) can tuna in water, drained
1 (2-ounce) jar diced pimento, drained
1/4 cup dry breadcrumbs
1/4 cup grated Parmesan cheese
1 tablespoon margarine, melted


Coat a large nonstick skillet with cooking spray, and place over medium heat until hot. Add mushrooms and next 3 ingredients; sauté 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° for 10 minutes.

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.

Created date

June 2004

Nutritional Information

Calories 336
Caloriesfromfat 28 %
Fat 10.5 g
Satfat 2.8 g
Monofat 3 g
Polyfat 2.9 g
Protein 20.1 g
Carbohydrate 39.6 g
Fiber 4.1 g
Cholesterol 57 mg
Iron 2.8 mg
Sodium 741 mg
Calcium 164 mg