Tuna Romanoff

recipe

Yield:

6 servings (serving size: about 1 cup)

Recipe from

Cooking Light

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

Ingredients

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

Preparation

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.

Note:

January 1995
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