Title: Tuna Mushroom Casserole
Categories: Casserole Entree Fish
Yield: 4 Servings
| 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 | | 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.