Delicious Tuna-Mushroom Casserole |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
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You will get rave reviews from your family or guests when you serve this tuna casserole! You can use leftover chicken or turkey in place of tuna. Ingredients:
1/2 cup water |
1 tablespoon chicken bouillon granule (or less) |
1 (10 ounce) package frozen cut green beans |
1 cup chopped onion |
1 cup sliced fresh mushrooms |
1/4 cup chopped celery |
1 tablespoon fresh minced garlic (can use less) |
1/2 teaspoon dill weed |
1/2 teaspoon salt, to taste (i use 2 teaspoon seasoned salt) |
black pepper |
1 tablespoon cornstarch |
1 1/2 cups half-and-half cream or 1 1/2 cups milk |
1 cup shredded swiss cheese or 1 cup cheddar cheese |
1/4 cup grated parmesan cheese |
1/4 cup mayonnaise (not salad dressing) |
2 1/2 cups medium noodles, cooked and drained |
1 (12 1/4 ounce) can tuna, drained and flaked |
2/3 cup dry breadcrumbs |
1/4 cup melted butter |
Directions:
1. Set oven to 350 degrees.
2. Butter a 3-qt casserole dish.
3. In a large saucepan, bring water and 1 tbsp (or less) bouillon granules to a boil, stirring to dissolve.
4. Add the next eight ingredients; bring to boil.
5. Reduce heat; cover, and simmer for 5 minutes, or until veggies are tender.
6. Combine the cornstarch and cream until smooth; add to veggie mixture, stirring constantly.
7. Bring to a light boil; boil for 2 minutes, or until thickened.
8. Remove from heat, stir in cheeses and mayo, until the cheese is melted.
9. Fold in the cooked noodled and tuna.
10. Transfer to a prepared baking dish.
11. Mix the breadcrumbs with melted butter; sprinkle over casserole.
12. Bake, uncovered for 25-30 minutes.
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