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Seafood - Tuna Romanoff Recipe


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     Seafood - Tuna Romanoff

Category   Entrees - Maindishes
Sub Category   None

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

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.

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