Tuna Mushroom Casserole
Taste of Home
- try a FREE ISSUE today!
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
SERVINGS: 4-6
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 30 min. Bake: 25 min.
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 (12-1/4 ounces) tuna, drained and flaked
- 1/3 cup dry bread crumbs
- 1 tablespoon butter
Directions:
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.
In a small bowl, combine cornstarch and milk until smooth; gradually add to vegetable mixture. Bring to a boil; boil for 2 minutes or until thickened. Remove from the heat; stir in cheese and mayonnaise until cheese is melted. Fold in noodles and tuna.
Pour into a greased 2-1/2-qt. baking dish. Brown bread crumbs in butter; sprinkle over casserole. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 4-6 servings.