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Categories:
mushrooms onion celery garlic milk Parmesan cheese mayonnaise dill weed salt pepper condensed cream egg noodles frozen green peas tuna pimento bread crumbs Parmesan cheese margarine
Viewed: 80 - Published at: 5 years agoIngredients
- 1 c. presliced fresh mushrooms
- 1 c. chopped onion
- 1/3 c. sliced celery
- 1 small garlic clove, minced
- 3/4 c. 1% low-fat milk
- 1/4 c. grated Parmesan cheese
- 1/4 c. reduced-calorie mayonnaise
- 1/2 tsp. dried dill weed
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 (10 3/4 oz.) can reduced-fat, reduced-sodium condensed cream of celery soup, undiluted
- 3 1/2 c. cooked medium egg noodles (about 2 1/4 c. uncooked)
- 1 c. frozen green peas
- 1 (9 1/4 oz.) can tuna in water, drained
- 1 (2 oz.) jar diced pimento, drained
- 1/4 c. dry bread crumbs
- 1/4 c. grated Parmesan cheese
- 1 Tbsp. margarine, melted
Method
- Coat a large nonstick skillet with vegetable cooking spray and place over medium heat until hot.
- Add mushrooms and next 3 ingredients; saute for 6 minutes or until tender.
