INGREDIENTS
Cooking spray
1 cup pre sliced fresh mushrooms
1 cup chopped onion
1/3 cup sliced celery
2 small garlic cloves, minced
3/4 cup milk
1/4 cup grated Parmesan cheese
1/4 cup mayonnaise
1/2 tsp. dried dillweed
1/4 tsp. salt
1/4 tsp. pepper
1 can 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
10 oz. tuna fillets
1 (2 oz.) jar diced pimento, drained
1/4 cup dry Panko breadcrumbs
1/4 cup grated Parmesan cheese
1 TBSP. margarine, melted
DIRECTIONS
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.
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° for 40 minutes.
Combine the breadcrumbs, Parmesan cheese and margarine in a small bowl.
Stir well and sprinkle over casserole.
Bake, uncovered, at 350° for 10 minutes.
