Tuna Romanoff

• vegetable oil cooking spray
• 1 cup sliced mushrooms
• 1 cup chopped onion
• 13 cup sliced celery
• 1 small garlic clove, minced
• 34 cup milk
• 14 cup grated parmesan cheese
• 14 cup mayonnaise
• 12 teaspoon dried dill
• 14 teaspoon salt
• 14 teaspoon pepper
• 1 (10 3/4 ounce) can cream of celery soup, undiluted
• 3 12 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
• 14 cup dry breadcrumbs
• 14 cup grated parmesan cheese
• 1 tablespoon 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; stir gently.
5. Spoon noodle mixture into a shallow 2-quart casserole coated with cooking spray.
6. Cover and bake at 350 for 40 minutes.
7. Combine the breadcrumbs, Parmesan cheese, and margarine in a small bowl; stir well, and sprinkle over casserole.
8. Bake, uncovered, at 350 for 10 minutes.
9. Make-Ahead Tips: You can assemble the casserole up to 4 hours ahead of time, omitting breadcrumb mixture; cover and chill.
10. Let stand at room temperature 30 minutes before baking.
11. Top with breadcrumb mixture during last 10 minutes of baking.

vegetable oil cooking spray, mushrooms, onion, celery, garlic, milk, parmesan cheese, mayonnaise, dill, salt, pepper, cream of celery soup, egg noodles, frozen green pea, tuna, breadcrumbs, parmesan cheese, margarine

Taken from www.food.com/recipe/tuna-romanoff-297328 (may not work)