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 .