Delicious Tuna-Mushroom Casserole

• 1/2 cup water
• 1 tablespoon chicken bouillon granule (or less)
• 1 (10 ounce) package frozen cut green beans
• 1 cup chopped onion
• 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) can tuna, drained and flaked
• 2/3 cup dry breadcrumbs
• 1/4 cup melted butter

1. Set oven to 350 degrees.
2. Butter a 3-qt casserole dish.
3. In a large saucepan, bring water and 1 tbsp (or less) bouillon granules to a boil, stirring to dissolve.
4. Add the next eight ingredients; bring to boil.
5. Reduce heat; cover, and simmer for 5 minutes, or until veggies are tender.
6. Combine the cornstarch and cream until smooth; add to veggie mixture, stirring constantly.
7. Bring to a light boil; boil for 2 minutes, or until thickened.
8. Remove from heat, stir in cheeses and mayo, until the cheese is melted.
9. Fold in the cooked noodled and tuna.
10. Transfer to a prepared baking dish.
11. Mix the breadcrumbs with melted butter; sprinkle over casserole.
12. Bake, uncovered for 25-30 minutes.

water, chicken bouillon granule, onion, mushrooms, celery, garlic, dill weed, salt, black pepper, cornstarch, cream, swiss cheese, parmesan cheese, mayonnaise, noodles, tuna, breadcrumbs, butter

Taken from www.food.com/recipe/delicious-tuna-mushroom-casserole-78851 (may not work)