Tuna Mushroom Casserole

Recipe Ingredients

1/2 cup	118ml	- water
1 teaspoon	5ml	Chicken bouillon granules
1		Green beans; 10 oz - frozen
1 cup	62g / 2.2oz	Onion - chopped
1 cup	237ml	Mushrooms - fresh, sliced
1/4 cup	27g / 1oz	Celery - chopped
1		Garlic clove - minced
1/2 teaspoon	2.5ml	Dill weed
1/2 teaspoon	2.5ml	Salt
1/8 teaspoon	0.6ml	Pepper
4 teaspoons	20ml	Corn starch
1 1/2 cups	355ml	Milk
1/2 cup	73g / 2.6oz	Swiss cheese - shredded
1/4 cup	59ml	Mayonnaise
2 1/2 cups	592ml	Noodles - med. Cooked, drained
1		Tuna - (12-1/4oz)
1/3 cup	48g / 1.7oz	Bread crumbs - dry
1 tablespoon	15ml	Butter

Recipe Instructions

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 350F for 25-30 minutes or until heated through.

Jone Furlong, Santa Rosa, CA Taste of Home Magazine, OCT 94

Source:
Michelle

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