| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Presliced fresh mushrooms |
| 1 |
c |
Chopped onion |
| 1/3 |
|
Sliced celery |
| 1 |
sm |
Garlic clove minced |
| 3/4 |
|
% milk |
| 1/4 |
c |
Parmesan cheese |
| 1/4 |
c |
Mayonnaise |
| 1/2 |
ts |
Dillweed |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
cn |
Cream of mushroom soup |
| 3 1/2 |
c |
Cooked medium egg noodles, about 2 1/2 cups uncooked |
| 1 |
c |
Frozen green peas |
| 1 |
cn |
(9 1/4 oz) of tuna in water drained |
| 1 |
|
Jar (2-ounce) diced pimento |
| 1/4 |
c |
Breadcrumbs |
| 1/4 |
c |
Grated parmesan cheese |
| 1 |
tb |
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 mushrooms 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 for10
minutes Yield 6 servings Posted to TNT - Prodigy's Recipe Exchange
Newsletter by acandice@juno.com on Mar 27, 1997
A Message from our Provider:
“This is the day the Lord has made! Be glad!”