Free Recipe Tuna Romanoff
Recipe Type: F Recipes
Recipe Preparation: bake
Cooking Ingredients for Tuna Romanoff Recipe
Vegetable cooking spray
1 c Presliced fresh mushrooms
1 c Chopped onion
1/3 c Sliced celery
1 sm Garlic clove, minced
3/4 c 1% low-fat milk
1/4 c Grated Parmesan cheese
1/4 c Reduced-calorie mayonnaise
1/2 ts Dried dillweed
1/4 ts Salt
1/4 ts Pepper
10-3/4 oz Cream of celery soup, (1
-can) undiluted reduced-fat
-and reduced-sodium
-condensed
3-1/2 c Cooked medium egg noodles (2
-1/4 cups uncooked)
1 c Frozen green peas
9-1/4 oz Tuna in water, (1 can)
-drained
2 oz Diced pimento, (1 jar)
-drained
1/4 c Dry breadcrumbs
1/4 c Grated Parmesan cheese
1 tb Margarine, melted
Tuna Romanoff Preparation
Coat a large nonstick skillet with cooking spray, and place over medium heat until hot. Add mushrooms and next 3 ingredients; saute 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 degrees for 40 minutes. Combine the breadcrumbs, Parmesan cheese, and margarine in a small bowl; stir well, and sprinkle over casserole. Bake, uncovered, at 350 degrees for 10 minutes. Yield: 6 servings (serving size: about 1 cup). Per serving: 277 Calories; 8g Fat (25% calories from fat); 21g Protein; 31g Carbohydrate; 48mg Cholesterol; 725mg Sodium NOTES : 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. Recipe by: Cooking Light, Jan/Feb 1995, page 58 Posted to MC-Recipe Digest V1 #395 by igor@digex.net on Jan 28, 1997.
Cooking Temperature:
Recipe Serves: 6
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