Update my dinner status, I'm making this tonight.
Servings: 4 Servings
Total Time (median): tell us
Ingredients
- 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
Preparation
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.
