Recipe by ratherbeswimmin'
Wonderful and a little different.
Top Review by carole in orlando
Goody, I get to be the first reviewer! This was so good and such a difference from the usual tuna noodle casserole. As usual I tweaked it - put in 6 oz of fresh spinach, because that's what I had, instead of green beans. I also used flavored bread crumbs. I have always used my mother's recipe that is so popular, but this is definitely going to be my recipe for tuna noodle casserole from now on (sorry Mom) Thanks Nurse Di - Carole in Orlando
- 1⁄2 cup water
- 1 teaspoon chicken bouillon granule
- 1 (10 ounce) package frozen green beans
- 1 cup chopped onion
- 1 cup sliced fresh mushrooms
- 1⁄4 cup chopped celery
- 1 clove garlic, minced
- 1⁄2 teaspoon dill weed
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 4 teaspoons cornstarch
- 1 1⁄2 cups milk
- 1⁄2 cup shredded swiss cheese
- 1⁄4 cup mayonnaise
- 2 1⁄2 cups medium noodles, cooked and drained
- 1 (12 ounce) can tuna, drained and flaked
- 1⁄3 cup dry breadcrumbs
- 1 teaspoon butter or 1 teaspoon margarine
Directions See How It's Made
- In a large saucepan, bring water and bouillon to a boil, stirring to dissolve.
- Add the next 8 ingredients; bring to a boil.
- Reduce heat; cover and simmer 5 minutes or until vegetables are tender.
- Dissolve cornstarch in milk; add to vegetable mixture, stirring constantly.
- Bring to a boil; boil 2 minutes or until thickened.
- Remove from heat; stir in cheese and mayonnaise until cheese is melted.
- Fold in noodles and tuna.
- Pour into a greased 2 1/2 quart baking dish.
- Brown breadcrumbs in butter; sprinkle on top of casserole.
- Bake, uncovered, at 350 degrees for 25-30 minutes or until heated through.