Tuna Romanoff

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• vegetable oil cooking spray
• 1 cup sliced mushrooms
• 1 cup chopped onion
• 1/3 cup sliced celery
• 1 small garlic clove, minced
• 3/4 cup milk
• 1/4 cup grated parmesan cheese
• 1/4 cup mayonnaise
• 1/2 teaspoon dried dill
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 (10 3/4 ounce) can cream of celery soup, undiluted
• 3 1/2 cups cooked medium egg noodles (about 2 1/4 cups uncooked)
• 1 cup frozen green pea
• 1 (9 1/4 ounce) can tuna in water, drained
• 1/4 cup dry breadcrumbs
• 1/4 cup grated parmesan cheese
• 1 tablespoon margarine, melted

Recipe

• 1 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.
• 2 combine milk and next 6 ingredients in a bowl; stir well. add mushroom mixture, noodles, and next 3 ingredients; stir gently.
• 3 spoon noodle mixture into a shallow 2-quart casserole coated with cooking spray. cover and bake at 350° for 40 minutes.
• 4 combine the breadcrumbs, parmesan cheese, and margarine in a small bowl; stir well, and sprinkle over casserole. bake, uncovered, at 350° for 10 minutes.
• 5 make-ahead tips: you can assemble the casserole up to 4 hours ahead of time, omitting breadcrumb mixture; cover and chill.
• 6 let stand at room temperature 30 minutes before baking. top with breadcrumb mixture during last 10 minutes of baking.