Tuesday, November 5, 2013
Tuna Mushroom Casserole
Prep : 30 minutes Bake : 25 minutes
Makes 4 to 6 servings
You will love this dressed-up version of a tuna casserole . The green beans add rich texture , color and flavor . The first time I made this dish , my kids asked for seconds .
1/2 cup water
1 teaspoon chicken bouillion granules
1 package (10 ounces) 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 milk
1/2 cup shredded Swiss cheese
1/4 cup mayonnaise
2-1/2 cups egg noodles , cooked and drained
1 can (12-1/4 ounces) tuna , drained and flaked
1/3 cup dry bread crumbs
1 tablespoon butter
1. In a large saucepan , bring water and bouillon to a boil ; stir until bouillon is dissilved . Add rge vegetables , garlic and seasonings ; bring to a boil . Reduce heat ; cover and simmer for 5 minutes or until vegetales are tender.
2 . In a small bowl , combine the cornstarch and milk until smooth; gradually add to the vegetable mixture . Bring to a boil ; cook and stir for 2 minutes or until thiskened . Remove from the heat ; stir in cheese and mayonnaise until cheese is melted . Fold in noodles and tuna .
3 . Pour into a greased 2-1/2 quart baking dish . Brown bread crumbs in butter ; sprinkle over casserole . Bake uncovered at 350 F for 25 to 30 minutes or until heated through .