Tuna recipes

Tuna Romanoff

Course : Tuna
Source: Cooking Light, Jan/Feb 1995, page 58
Serves: 6

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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 / Directions:

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).

Tuna Romanoff

Ingredients:

Preparation / Directions:

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