| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables, Dairy, Eggs | Fish and, Seafood | 6 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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). Per serving: 277 Calories; 8g Fat (25% calories from fat); 21g Protein; 31g Carbohydrate; 48mg Cholesterol; 725mg Sodium NOTES : 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. Recipe by: Cooking Light, Jan/Feb 1995, page 58 Posted to MC-Recipe Digest V1 #395 by igor@digex.net on Jan 28, 1997.
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