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Seafood - Tuna Romanoff Recipe

   
 

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     Seafood - Tuna Romanoff

Category   Entrees - Maindishes
Sub Category   None

Ingredients
1 Cup sliced fresh mushrooms
1 Cup onion (I used less)
1/3 Cup sliced celery
1 small garlic clove, minced
3/4 Cup 1% milk
1/4 Cup grated Parmesan
1/4 Cup mayonnaise
1/2 tsp. dried dillweed
1/4 tsp. salt and pepper
 
10 oz. can cream of celery soup, undiluted
3-1/2 Cups cooked egg noodles (2-1/4Cups uncooked)
1 Cup frozen peas
9-1/4 oz. can tuna in water, drained (I used 2)
2 oz. jar diced pimiento, drained
1/4 Cup dry breadcrumbs
1/4 Cup Parmesan
1 Tbl. margarine, melted

Instructions
Coat large skillet with cooking spray and place over medium heat. Add mushrooms onion, celery and garlic and saute' for 6 minutes or until tender.
Combine milk, 1/4 cup parmesan, mayo, dillweed, salt, pepper and soup. Stir well. Add mushrooms mixture, noodles, peas, tuna and pimiento. Stir gently.
Spoon mixture into 2 quart casserole that was coated with cooking spray. Bake at 350 deg. for 40 minutes. Combine breadcrumbs, parmesan and margarine in a small bowl. Sprinkle over casserole. Bake, uncovered, another 10 minutes.
You can prepare this up to 4 hours ahead, omitting breadcrumbs. Cover and chill. When ready to bake, let stand at room temperature 30 minutes before baking. Top with breadcrumbs during last 10 minutes, as usual.


Originally Submitted
3/28/2020





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