Taste of Home
Tuna Mushroom Casserole
TOTAL TIME: Prep: 30 min. Bake: 25 min.
YIELD: 6 servings.
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
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1/2 cup water
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1 teaspoon chicken bouillon granules
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1 package (9 ounces) frozen cut green beans
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1 cup chopped onion
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1 cup sliced fresh mushrooms
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1/4 cup chopped celery
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1 garlic clove, minced
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1/2 teaspoon dill weed
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1/2 teaspoon salt
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1/8 teaspoon pepper
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4 teaspoons cornstarch
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1-1/2 cups cold whole milk
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1/2 cup shredded Swiss cheese
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1/4 cup mayonnaise
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2-1/2 cups egg noodles, cooked and drained
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1 can (12 ounces) light tuna in water, drained and flaked
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1/3 cup dry bread crumbs
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1 tablespoon butter
Directions
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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 until vegetables are tender, about 5 minutes.
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2.
In a small bowl, combine cornstarch and milk until smooth; gradually add to vegetable mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in cheese and mayonnaise until cheese is melted. Fold in noodles and tuna.
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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° until heated through, 25-30 minutes.
Nutrition Facts
1 each: 343 calories, 15g fat (5g saturated fat), 57mg cholesterol, 770mg sodium, 27g carbohydrate (7g sugars, 2g fiber), 24g protein.
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