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Tuna Mushroom Casserole

  • 4servings

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, D, E, P
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1/2 cup - water

  3. 1 teaspoon chicken bouillon granules

  4. 1 package green beans;

  5. 10 oz -- frozen

  6. 1 cup onion -- chopped

  7. 1 cup mushrooms -- fresh, sliced

  8. 1/4 cup celery -- chopped

  9. 1 garlic clove -- minced

  10. 1/2 teaspoon dill weed

  11. 1/2 teaspoon salt

  12. 1/8 teaspoon pepper

  13. 4 teaspoons corn starch

  14. 1 1/2 cups milk

  15. 1/2 cup Swiss cheese -- shredded

  16. 1/4 cup mayonnaise

  17. 2 1/2 cups noodles -- med. cooked, drained

  18. 1 can tuna -- (12-1/4oz)

  19. 1/3 cup bread crumbs -- dry

  20. 1 tablespoon butter

Instructions Jump to Ingredients ↑

  1. 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 350F for 25-30 minutes or until heated through.

  2. Jone Furlong, Santa Rosa, CA Taste of Home Magazine, OCT 94

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