Tuna Romanoff

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

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Nutritional Information

Amount per serving
  • Calories: 336
  • Calories from fat: 28%
  • Fat: 10.5g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 2.9g
  • Protein: 20.1g
  • Carbohydrate: 39.6g
  • Fiber: 4.1g
  • Cholesterol: 57mg
  • Iron: 2.8mg
  • Sodium: 741mg
  • Calcium: 164mg

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

  1. 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.
  2. Combine milk and next 6 ingredients in a bowl; stir well. Add mushroom mixture, noodles, and next 3 ingredients; stir gently.
  3. Spoon noodle mixture into a shallow 2-quart casserole coated with cooking spray. Cover and bake at 350° for 40 minutes.
  4. Combine the breadcrumbs, Parmesan cheese, and margarine in a small bowl; stir well, and sprinkle over casserole. Bake, uncovered, at 350° for 10 minutes.
  5. 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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