Ingredients:
1/2 cup water
1 tablespoon chicken bouillon granules ( or less)
1 (10 ounce) packages frozen cut green beans
1 cup chopped onions
1 cup sliced fresh mushrooms
1/4 cup chopped celery
1 tablespoon fresh minced garlic ( can use less)
1/2 teaspoon dill weed
1/2 teaspoon salt, to taste ( I use 2 teaspoon seasoned salt)
black pepper
1 tablespoon cornstarch
1 1/2 cups half-and-half cream or 1 1/2 cups milk
1 cup shredded swiss cheese or 1 cup cheddar cheese
1/4 cup grated parmesan cheese
1/4 cup mayonnaise ( not salad dressing)
2 1/2 cups medium noodles, cooked and drained
1 (12 1/4 ounce) cans tuna, drained and flaked
2/3 cup dry breadcrumbs
1/4 cup melted butter
Directions:
Set oven to 350 degrees.
Butter a 3-qt casserole dish.
In a large saucepan, bring water and 1 tbsp (or less) bouillon granules to a boil, stirring to dissolve.
Add the next eight ingredients; bring to boil.
Reduce heat; cover, and simmer for 5 minutes, or until veggies are tender.
Combine the cornstarch and cream until smooth; add to veggie mixture, stirring constantly.
Bring to a light boil; boil for 2 minutes, or until thickened.
Remove from heat, stir in cheeses and mayo, until the cheese is melted.
Fold in the cooked noodled and tuna.
Transfer to a prepared baking dish.
Mix the breadcrumbs with melted butter; sprinkle over casserole.
Bake, uncovered for 25-30 minutes.
Servings: 4-6
Time preparation: 25 min.
Time total: 50 min.