Recipe Background
Are you in a hurry but still craving a satisfying meal? Time-Saving Tuna Casserole is here to give you a bit of your precious day back! This classic casserole is perfect for busy weeknights, as it only requires a few pantry staples and minimal prep time. Packed with protein from fulfilling tuna and nutty mushrooms, this bake is a filling and nutritious meal that can be whipped up in a flash. Top it off with a crispy layer of breadcrumbs for added texture, flavor, and crispy satisfaction. Don't let your busy schedule compromise your tastebuds... this Time-Saving Tuna Casserole will have you coming back for seconds (and saving you some seconds on the clock, too)!
Are you in a hurry but still craving a satisfying meal? Time-Saving Tuna Casserole is here to give you a bit of your precious day back! This classic casserole is perfect for busy weeknights, as it only requires a few pantry staples and minimal prep time. Packed with protein from fulfilling tuna and nutty mushrooms, this bake is a filling and nutritious meal that can be whipped up in a flash. Top it off with a crispy layer of breadcrumbs for added texture, flavor, and crispy satisfaction. Don't let your busy schedule compromise your tastebuds... this Time-Saving Tuna Casserole will have you coming back for seconds (and saving you some seconds on the clock, too)!
Ingredients
- 1/2 cup water
- 1 teaspoon chicken bouillon granules
- 1 (9-ounce) package frozen cut green beans
- 1 cup onion chopped
- 1 cup fresh mushrooms sliced
- 1/4 cup celery chopped
- 1 clove garlic minced
- 1/2 teaspoon dillweed
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 4 teaspoons cornstarch
- 1 1/2 cups whole milk cold
- 1/2 cup Swiss cheese shredded
- 1/4 cup mayonnaise
- 2 1/2 cups egg noodles cooked and drained
- 1 (12-ounce) can light tuna in water drained and flaked
- 1/3 cup dry breadcrumbs
- 1 tablespoon butter
Directions
- Preheat the oven to 350 degrees F.
- Grease a 2 1/2-quart baking dish.
- In saucepan, bring the water and the bouillon to a boil, then stir until the bouillon has dissolved.
- Add the green beans, the onion, the mushrooms, the celery, the garlic, the dillweed, the salt, and the pepper to the bouillon mixture and bring it to a boil.
- Reduce the heat, cover, and simmer until the vegetables are tender, about 5 minutes.
- In a small bowl, combine the cornstarch and the milk until it is smooth.
- Gradually add the milk mixture to the vegetable mixture.
- Bring the veggie mixture to a boil and cook, while stirring, until it thickens, about 2 minutes.
- Transfer the saucepan from the heat and stir the cheese and the mayonnaise into the veggie mixture until it has melted.
- Fold the noodles and the tuna into the veggie mixture.
- Pour the tuna mixture into the prepared baking dish.
- In a small skillet, brown the breadcrumbs in the butter.
- Sprinkle the breadcrumbs mixture over the casserole.
- Bake the casserole until it is heated through, about 25-30 minutes.
- Serve.
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