Tuna Romanoff Recipe - Cooking Index
Vegetable cooking spray | ||
1 cup | 237ml | Pre-sliced fresh mushrooms |
1 cup | 62g / 2.2oz | Chopped onion |
1/3 cup | 36g / 1.3oz | Sliced celery |
1 cup | 93g / 3.3oz | Garlic clove - minced (small) |
3/4 cup | 177ml | 1% low-fat milk |
1/4 cup | 36g / 1.3oz | Grated parmesan cheese |
1/4 cup | 59ml | Reduced-calorie mayonnaise |
1/2 teaspoon | 2.5ml | Dried dillweed |
1/4 teaspoon | 1.3ml | Salt |
1/4 teaspoon | 1.3ml | Pepper |
10 3/4 oz | 305g | Cream of celery soup - (1 can) undiluted |
Reduced-fat and reduced-sodium condensed | ||
3 1/2 cups | 693g / 24oz | Cooked medium egg noodles |
(2 1/4 cups uncooked) | ||
1 cup | 237ml | Frozen green peas |
9 1/4 oz | 262g | Tuna in water - (1 can) drained |
2 oz | 56g | Diced pimento - (1 jar) drained |
1/4 cup | 36g / 1.3oz | Dry breadcrumbs |
1/4 cup | 36g / 1.3oz | Grated parmesan cheese |
1 tablespoon | 15ml | Margarine - melted |
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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