Serve this delicious one-dish meal with a side salad!
Tuna Mushroom Casserole
Ingredients
1/2 cup water
1 teaspoon chicken bouillon granules
1 – 9 oz. package frozen cut green beans
1 cup chopped onion
1 cup sliced fresh mushrooms
1/4 cup chopped celery
1 garlic clove, minced
1/2 teaspoon dill weed
1/2 teaspoon salt
1/8 teaspoon pepper
4 teaspoons cornstarch
1-1/2 cups cold whole milk
1/2 cup shredded Swiss cheese
1/4 cup mayonnaise
2-1/2 cups egg noodles, cooked and drained
1 – 12 oz. can light tuna in water, drained and flaked
1/3 cup dry breadcrumbs
1 tablespoon butter
Directions
~In a large saucepan, bring water and bouillon to a boil; stir until bouillon is dissolved. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until vegetables are tender.
~In a small bowl, combine cornstarch and milk until smooth; gradually add to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese and mayonnaise until cheese is melted. Fold in noodles and tuna.
~Pour into a greased 2-1/2-qt. baking dish.
~In a small skillet, brown bread crumbs in butter; sprinkle over casserole.
~Bake, uncovered, at 350° for 25 to 30 minutes (or until heated through).
~Makes six servings.
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