Tuna Romanoff

• vegetable cooking spray
• 1 c. presliced fresh mushrooms
• 1 c. chopped onion
• 1/3 c. sliced celery
• 1 small garlic clove, minced
• 3/4 c. 1% low-fat milk
• 1/4 c. grated Parmesan cheese
• 1/4 c. reduced calorie mayonnaise
• 1/2 tsp. dried dill weed
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 (10 3/4 oz.) can reduced fat, reduced sodium condensed cream of celery soup (undiluted)
• 3 1/2 c. cooked medium egg noodles (about 2 1/4 c. uncooked)
• 1 c. frozen green peas
• 1 (9 1/4 oz.) can tuna in water, drained
• 1 (2 oz.) jar diced pimento, drained
• 1/4 c. dry breadcrumbs
• 1/4 c. grated Parmesan cheese
• 1 Tbsp. margarine, melted

1. Coat a large nonstick skillet with cooking spray and place over medium heat until hot.
2. Add mushrooms and next 3 ingredients; saute for 6 minutes or until tender.
3. Combine milk and next 6 ingredients in a bowl; stir well.
4. Add mushroom mixture, noodles and next 3 ingredients.
5. Stir gently.
6. Spoon noodle mixture into a shallow 2-quart casserole coated with cooking spray.
7. Cover and bake at 350u0b0 for 40 minutes.

vegetable cooking spray, mushrooms, onion, celery, garlic, milk, parmesan cheese, mayonnaise, dill weed, salt, pepper, condensed cream, egg noodles, frozen green peas, tuna, pimento, breadcrumbs, parmesan cheese, margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1064764 (may not work)