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.

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