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Tuna Romanoff

Type: Fish
Serves: 6 people

Recipe Ingredients

  Vegetable cooking spray
1 cup 237mlPre-sliced fresh mushrooms
1 cup 62g / 2.2ozChopped onion
1/3 cup 36g / 1.3ozSliced celery
1 cup 93g / 3.3ozGarlic clove - minced (small)
3/4 cup 177ml1% low-fat milk
1/4 cup 36g / 1.3ozGrated parmesan cheese
1/4 cup 59mlReduced-calorie mayonnaise
1/2 teaspoon 2.5mlDried dillweed
1/4 teaspoon 1.3mlSalt
1/4 teaspoon 1.3mlPepper
10 3/4 oz 305gCream of celery soup - (1 can) undiluted
  Reduced-fat and reduced-sodium condensed
3 1/2 cups 693g / 24ozCooked medium egg noodles
  (2 1/4 cups uncooked)
1 cup 237mlFrozen green peas
9 1/4 oz 262gTuna in water - (1 can) drained
2 oz 56gDiced pimento - (1 jar) drained
1/4 cup 36g / 1.3ozDry breadcrumbs
1/4 cup 36g / 1.3ozGrated parmesan cheese
1 tablespoon 15mlMargarine - melted

Recipe Instructions

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 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).

Source:
Cooking Light, Jan/Feb 1995, page 58

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