TUNA MUSHROOM CASSEROLE

29.10.2008 | Author: Cook | Posted in Pasta
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TUNA MUSHROOM CASSEROLE


Servings: 4
Ingredients: 

  • 1/2 c  -water
    • 

  • 1 ts Chicken bouillon granules
    • 

  • 1 pk Green beans; 10oz, frozen
    • 

  • 1 c  Onion, chopped
    • 

  • 1 c  Mushrooms, fresh, sliced
    • 

  • 1/4 c  Celery, chopped
    • 

  • 1 ea Garlic clove, minced
    • 

  • 1/2 ts Dill weed
    • 

  • 1/2 ts Salt
    • 

  • 1/8 ts Pepper
    • 

  • 4 ts Corn starch
    • 

  • 1 1/2 c  Milk
    • 

  • 1/2 c  Swiss cheese, shredded
    • 

  • 1/4 c  Mayonnaise
    • 

  • 2 1/2 c  Noodles, med. cooked,draine
    • 

  • 1 cn Tuna, (12-1/4oz)
    • 

  • 1/3 c  Bread crumbs, dry
    • 

  • 1 tb Butter
    •

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 2-1/2 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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