Tuna Romanoff
Tuna Romanoff
Cooking Light, JANUARY 1995
This recipe, to me, seemed like a traditional Tuna Noodle Casserole with the addition of mushrooms and pimientos. I never add the pimientos. Just can’t bring myself to pay that much for a jar of them. I may try some roasted peppers next time, though.
This time I made the recipes with whole wheat noodles. I don’t think I would do that again. For some reason, it detracted from the taste of the Parmesan cheese. Don’t know why, but make this with regular noodles!!
It does create a rather large mess in the kitchen. Definitely a weekend meal!!
One pot
Measuring cups and spoons
Knife
One frying pan
One bowl
Casserole dish
Yield: 6
Tuna Romanoff
Recipe by Cooking Light January 1995
Ingredients
- Vegetable cooking spray
- 1 cup presliced fresh mushrooms
- 1 cup chopped onion
- ⅓ cup sliced celery
- 1 small garlic clove, minced
- ¾ cup 1% low-fat milk
- ¼ cup grated Parmesan cheese
- ¼ cup reduced-calorie mayonnaise
- ½ teaspoon dried dillweed
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 10.75 ounces reduced-fat, reduced-sodium condensed cream of celery soup, undiluted
- 3 ½ cups cooked medium egg noodles (about 2 1/4 uncooked)
- 1 cup frozen green peas
- 9.25 ounces tuna in water, drained
- 2 ounces jar diced pimento, drained
- ¼ cup dry breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 tablespoon margarine, melted
Instructions
- 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.
- 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° for 40 minutes.
- Combine the breadcrumbs, Parmesan cheese, and margarine in a small bowl; stir well, and sprinkle over casserole. Bake, uncovered, at 350° for 10 minutes.
- 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.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 393Total Fat 15gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 10gCholesterol 58mgSodium 550mgCarbohydrates 42gFiber 5gSugar 7gProtein 22g
