Tuna Mushroom Casserole

By ctaubenheim

Ingredients

• 1/2 cup water
• 1 tsp low sodium chicken bouillon granules
• 1 pkg (10 oz) frozen cut green beans
• 1 cup chopped onion
• 1 cup sliced fresh mushrooms
• 1/4 cup chopped celery
• 1 garlic clove, minced
• 1/2 tsp dill weed
• 1/8 tsp pepper
• 4 tsp cornstarch
• 1 1/2 cup skim milk
• 1/2 cup shredded reduced fat swiss cheese
• 1/4 cup light mayonnaise
• 2 1/2 cups medium noodles, cooked and drained
• 1 can (12 1/4oz) light tuna in water, drained and flaked
• 1/3 cup dry bread crumbs
• 1 tsp margarine

Preparation

Step 1

In a large saucepan, bring water and bouillon to a boil, stirring to dissolve. Add the next seven ingredients, bring to a boil. Reduce heat; cover and simmer for 5 minutes or until vegetables are tender. Dissolve cornstarch in milk; add to vegetable mixture, stirring constantly. Bring to a boil; boil 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 2 1/2 qt baking dish coated with nonstick cooking spray. Brown bread crumbs in margarine; sprinkle over casserole. Bake, uncovered at 350 for 25-30 minutes or until heated through.