Tuna Mushroom Casserole - cooking recipe

Ingredients

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

Preparation

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.