Tuna Romanoff

Submitted by dicentra

"From Cooking Light."

 

• Ready In: 50mins
• Ingredients: 18
• Serves: 6

ingredients

• 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

directions

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.