Tuna Mushroom Casserole

• 1/2 cup water
• 1 teaspoon chicken bouillon granules
• 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 dill weed
• 1/2 teaspoon salt
• 1/8 teaspoon 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

1. 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.
2. 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.
3. 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 350u0b0 until heated through, 25-30 minutes.

water, chicken bouillon granules, green beans, onion, mushrooms, celery, garlic, dill weed, salt, pepper, cornstarch, milk, swiss cheese, mayonnaise, egg noodles, water, bread crumbs, butter

Taken from www.tasteofhome.com/recipes/tuna-mushroom-casserole/ (may not work)