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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Wonderful and a little different. Ingredients:
1/2 cup water |
1 teaspoon chicken bouillon granule |
1 (10 ounce) package frozen green beans |
1 cup chopped onion |
1 cup sliced fresh mushrooms |
1/4 cup chopped celery |
1 clove garlic, minced |
1/2 teaspoon dill weed |
1/2 teaspoon salt |
1/4 teaspoon pepper |
4 teaspoons cornstarch |
1 1/2 cups milk |
1/2 cup shredded swiss cheese |
1/4 cup mayonnaise |
2 1/2 cups medium noodles, cooked and drained |
1 (12 ounce) can tuna, drained and flaked |
1/3 cup dry breadcrumbs |
1 teaspoon butter or 1 teaspoon margarine |
Directions:
1. In a large saucepan, bring water and bouillon to a boil, stirring to dissolve.
2. Add the next 8 ingredients; bring to a boil.
3. Reduce heat; cover and simmer 5 minutes or until vegetables are tender.
4. Dissolve cornstarch in milk; add to vegetable mixture, stirring constantly.
5. Bring to a boil; boil 2 minutes or until thickened.
6. Remove from heat; stir in cheese and mayonnaise until cheese is melted.
7. Fold in noodles and tuna.
8. Pour into a greased 2 1/2 quart baking dish.
9. Brown breadcrumbs in butter; sprinkle on top of casserole.
10. Bake, uncovered, at 350 degrees for 25-30 minutes or until heated through.
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