| 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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