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
A Recipe for
Tuna Mushroom Casserole
“Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.” |
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This Recipe for Tuna Mushroom Casserole is one of thousands in the Recipes-to-go Meal Cookbook.
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This is a recipe for Tuna Mushroom Casserole from the recipe cookbook of Recipes-to-go (Meal)
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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.
Serves: 4
Tuna Mushroom Casserole Recipe brought to you by Recipes To-Go