Tuns Mushroom Casserole

Tuna Mushroom Casserole

1/2 cup water

1 to 2 teaspoon Watkins Chicken Soup and Gravy Mix

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 Watkins Dill Weed

1/2 teaspoon salt

1/8 teaspoon Watkins Black 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 soup base to a simmer. 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.

Photo Credit: All Recipes

Join our Team: You can earn income with us, and get a discount on product orders. To learn more about Watkins purchase, or find a local consultant please visit our website at www.trustednaturalhomeproducts.com