I love to serve this dressed-up version of a tuna casserole. The green beans add nice texture, color and flavor. The first time I made this dish, my uncle asked for seconds even though tuna casseroles are not usually his favorite.
- 1/2 cup water
- 1 teaspoon chicken bouillon granules
- 1 package (9 ounces) frozen cut green beans
- 1 cup chopped onion
- 1 cup sliced fresh mushrooms
- 1/4 cup chopped celery
- 1 garlic clove, minced
- 1/2 teaspoon dill weed
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 4 teaspoons cornstarch
- 1-1/2 cups cold whole milk
- 1/2 cup shredded Swiss cheese
- 1/4 cup mayonnaise
- 2-1/2 cups egg noodles, cooked and drained
- 1 can (12 ounces) light tuna in water, drained and flaked
- 1/3 cup dry bread crumbs
- 1 tablespoon butter
- 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 until vegetables are tender, about 5 minutes.
- In a small bowl, combine cornstarch and milk until smooth; gradually add to vegetable mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. 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° until heated through, 25-30 minutes.
1 each: 343 calories, 15g fat (5g saturated fat), 57mg cholesterol, 770mg sodium, 27g carbohydrate (7g sugars, 2g fiber), 24g protein.