 |
Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 4 |
|
I love to serve this dressed-up version of a tuna casserole. The green beans add nice texture, color and flavor. The first time I made this dish, my uncle asked for seconds even though tuna casseroles are not usually his favorite. -Jone Furlong, Santa Rosa, California Ingredients:
1/2 cup water |
1 teaspoon chicken bouillon granules |
1 package (9 ounces) frozen cut green beans |
1 cup chopped onion |
1 cup sliced fresh mushrooms |
1/4 cup chopped celery |
1 garlic clove, minced |
1/2 teaspoon dill weed |
1/2 teaspoon salt |
1/8 teaspoon pepper |
4 teaspoons cornstarch |
1-1/2 cups cold milk |
1/2 cup shredded swiss cheese |
1/4 cup mayonnaise |
2-1/2 cups egg noodles, cooked and drained |
1 can (12 ounces) light tuna in water, drained and flaked |
1/3 cup dry bread crumbs |
1 tablespoon butter |
Directions:
1. In a large saucepan, bring water and bouillon to a boil; stir until bouillon is dissolved. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until vegetables are tender.
2. In a small bowl, combine cornstarch and milk until smooth; gradually add to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese and mayonnaise until cheese is melted. Fold in noodles and tuna.
3. Pour into a greased 2-1/2-qt. baking dish. In a small skillet, brown bread crumbs in butter; sprinkle over casserole. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 4-6 servings.
|
|