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Ingredients Jump to Instructions ↓

  1. 1/2 cup water

  2. 1 teaspoon chicken bouillon granules

  3. 1 package (9 ounces) frozen cut green beans

  4. 1 cup chopped onion

  5. 1 cup sliced fresh mushrooms

  6. 1/4 cup chopped celery

  7. 1 garlic clove, minced

  8. 1/2 teaspoon dill weed

  9. 1/2 teaspoon salt

  10. 1/8 teaspoon pepper

  11. 4 teaspoons cornstarch

  12. 1-1/2 cups cold milk

  13. 1/2 cup shredded Swiss cheese

  14. 1/4 cup mayonnaise

  15. 2-1/2 cups egg noodles, cooked and drained

  16. 1 can (12-1/4 ounces) tuna, drained and flaked

  17. 1/3 cup dry bread crumbs

  18. 1 tablespoon butter

Instructions Jump to Ingredients ↑

  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. 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. 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.

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