Tuna Mushroom Casserole
I love to serve this dressed up version of a tuna casserole."Husband loved it. Think I'll sub. peas for the green beans next time and thicken it up a little more with 1/2 c. mayo and only 1 c. milk as it was a bit too watery er.. milky." - axelilly
Yield: 4 Ready in 45 minutes
42 people trying soon
Verified by stevemur
|1 teaspoonchicken bouillon granules|
|1 10-oz packagefrozen green beans|
|1 cupOnions; chopped|
|1 cupmushrooms; fresh sliced|
|1/4 cupCelery; chopped|
|1 cloveGarlic; minced|
|1/2 teaspoonDill weed|
|1 1/2 cupsmilk|
|1/2 cupshredded swiss cheese|
|2 1/2 cupsmedium noodles; cooked and drained|
|1 12-oz cantuna; drained and flaked|
|1/3 cupDry bread crumbs|
Tuna Mushroom Casserole Preparation
I love to serve this dressed up version of a tuna casserole. The greenbeans add nice texture, color and flavor. (Jone Furlong, Santa Rosa, California)
In a large saucepan, bring water and bouillon to a boil, stirring to
dissolve. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer 5 minutes or until vegetables are tender.
Dissolve cornstarch in milk; add to vegetable mixture, stirring constantly. Bring to a boil; boil 2 minutes or until thickened.
Remove from heat; stir in cheese and mayonnaise until cheese is melted. Fold in noodles and tuna. Pour into a greased 2 1/2 quart baking dish.
Brown bread crumbs in butter; sprinkles on top of casserole. Bake,
uncovered at 350 degrees for 25-30 minutes or until heated through.
Yield: 4-6 servings
This is on my 'to try' list. Sounds terrific.
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