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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
vegetable cooking spray |
1 cup presliced fresh mushrooms |
1 cup chopped onion |
1/3 cup sliced celery |
1 small garlic clove, minced |
3/4 cup 1% low-fat milk |
1/4 cup grated parmesan cheese |
1/4 cup reduced-calorie mayonnaise |
1/2 teaspoon dried dillweed |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 (10 3/4-ounce) can reduced-fat, reduced-sodium condensed cream of celery soup, undiluted |
3 1/2 cups cooked medium egg noodles (about 2 1/4 cups uncooked) |
1 cup frozen green peas |
1 (9 1/4-ounce) can tuna in water, drained |
1 (2-ounce) jar diced pimento, drained |
1/4 cup dry breadcrumbs |
1/4 cup grated parmesan cheese |
1 tablespoon margarine, melted |
Directions:
1. 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.
2. Combine milk and next 6 ingredients in a bowl; stir well. Add mushroom mixture, noodles, and next 3 ingredients; stir gently.
3. Spoon noodle mixture into a shallow 2-quart casserole coated with cooking spray. Cover and bake at 350° for 40 minutes.
4. Combine the breadcrumbs, Parmesan cheese, and margarine in a small bowl; stir well, and sprinkle over casserole. Bake, uncovered, at 350° for 10 minutes.
5. 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.
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