Title: Tuna Romanoff
Categories: Fish Eat Entree Lowfat
Yield: 6 Servings

		Vegetable cooking spray
1	c	Presliced fresh mushrooms
1	c	Chopped onion
1/3	c	Sliced celery
1	sm	Garlic clove; minced
3/4	c	1% low-fat milk
1/4	c	Grated parmesan cheese
1/4	c	Reduced-calorie mayonnaise
1/2	ts	Dried dillweed
1/4	ts	Salt
1/4	ts	Pepper
10 3/4	oz	Cream of celery soup; (1 can) undiluted
		Reduced-fat and reduced-sodium condensed
3 1/2	c	Cooked medium egg noodles
		(2 1/4 cups uncooked)
1	c	Frozen green peas
9 1/4	oz	Tuna in water; (1 can) drained
2	oz	Diced pimento; (1 jar) drained
1/4	c	Dry breadcrumbs
1/4	c	Grated parmesan cheese
1	tb	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 350 degrees for 40 minutes.

Combine the breadcrumbs, Parmesan cheese, and margarine in a small bowl; stir well, and sprinkle over casserole.

Bake, uncovered, at 350 degrees for 10 minutes.

Yield: 6 servings (serving size: about 1 cup).

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.

NOTES : Cal 277.1 Fat 7.6g Carb 30.8g Fib 2.8g Pro 21.2g Sod 725mg CFF 24.7% Posted to MM-Recipes Digest V4 #6

Recipe by: Cooking Light, Jan/Feb 1995, page 58

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