Ingredients
1/2 cup water1 teaspoon chicken bouillon granules1 package (9 ounces) frozen cut green beans1 cup chopped onion1 cup sliced fresh mushrooms1/4 cup chopped celery1 garlic clove, minced1/2 teaspoon dill weed1/2 teaspoon salt1/8 teaspoon pepper4 teaspoons cornstarch1-1/2 cups cold whole milk1/2 cup shredded Swiss cheese1/4 cup mayonnaise2-1/2 cups egg noodles, cooked and drained1 can (12 ounces) light tuna in water, drained and flaked1/3 cup dry bread crumbs1 tablespoon butter
Preparation
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.
