Tuna Romanoff

Course :	Tuna
From:	HungryMonster.com
Serves:	6

Ingredients:

1	spray	vegetable cooking spray
1	cup	pre-sliced 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
10 3/4	ounces	cream of celery soup -- undiluted reduced-fat and reduced-sodium condensed
3 1/2	cups	cooked medium egg noodles (2 1/4 cups uncooked)
1	cup	frozen green peas
9 1/4	ounces	tuna in water -- (1 can) drained
2	ounces	diced pimento -- (1 jar) 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 350F for 40 minutes. Combine the breadcrumbs, Parmesan cheese, and margarine in a small bowl; stir well, and sprinkle over casserole. Bake, uncovered, at 350F for 10 minutes. Yield: 6 servings (serving size: about 1 cup).