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Tuna Noodles Romanoff Recipe

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This recipe for Tuna Noodles Romanoff, by , is from The Extended Hargrove Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Wednesday, August 9, 2006


4 cups uncooked egg noodles (about 8 ounces)
2 cans (about 6 1/8 ounces each) tuna, drained
1 jar (2 ounces) diced pimientos, drained
1 cup sliced mushrooms
1 1/2 cups sour cream
3/4 cup milk
1 tablespoon chopped fresh chives
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup dry bread crumbs
1/4 cup grated Romano cheese
2 tablespoons margarine or butter, melted

Heat oven to 350. Cook noodles as directed on package; drain. Mix noodles, tuna, pimientos, mushrooms, sour cream, milk, chives, salt and pepper in ungreased 2-quart casserole or square baking dish, 8x8x2 inches. Mix bread crumbs, cheese and margarine; sprinkle over tuna mixture. Bake uncovered 35 to 40 minutes or until hot and bubbly.




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