Tuna mushroom casserole
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | -water |
| 1 | teaspoon | Chicken bouillon granules |
| 1 | pack | Green beans; 10oz, frozen |
| 1 | cup | Onion, chopped |
| 1 | cup | Mushrooms, fresh, sliced |
| ¼ | cup | Celery, chopped |
| 1 | each | Garlic clove, minced |
| ½ | teaspoon | Dill weed |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 4 | teaspoons | Corn starch |
| 1½ | cup | Milk |
| ½ | cup | Swiss cheese, shredded |
| ¼ | cup | Mayonnaise |
| 2½ | cup | Noodles, med. cooked,draine |
| 1 | can | Tuna, (12-1/4oz) |
| ⅓ | cup | Bread crumbs, dry |
| 1 | tablespoon | Butter |
Directions
In a large saucepan, bring water and bouillon to a boil, stirring to dissolve. Add the next eight ingredients; return to a boil. Reduce heat; cover and simmer for 5 minutes or until vegetables are tender.
Dissolve corn starch in milk; add to the vegetable mixture, stirring constantly. Bring to a boil; boil 2 minutes or until thickened. Remove from the heat; stir in Swiss cheese and mayonnaise until cheese is melted. Fold in noodles and flaked tuna. Pour into a greased 2-½ quart baking dish.
Brown bread crumbs in butter. Sprinkle on top of casserole. Bake, uncovered, at 350 for 25-30 minutes or until heated through.