Tuna Mushroom Casserole Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: -water,
1 tsp: Chicken bouillon granules,
1 package: Green beans, 10oz, frozen
1 cup: Onion, chopped
1 cup: Mushrooms, fresh, sliced
1/4 cup: Celery, chopped
1 each: Garlic clove, minced
1/2 tsp: Dill weed,
1/2 tsp: Salt,
1/8 tsp: Pepper,
4 tsp: Corn starch,
1 1/2 cup: Milk,
1/2 cup: Swiss cheese, shredded
1/4 cup: Mayonnaise,
2 1/2 cup: Noodles, med. cooked,draine
1 can: Tuna,, 12-1/4oz
1/3 cup: Bread crumbs, dry
1 tbsp: Butter,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp