Tuna and Noodle Casserole

Images are stock photography and not actual photos of recipes. Final results may vary.

  • Prep Time
    15 Minutes

  • Cook Time
    35 Minutes

  • Servings
    6

Ingredients

  • 4 oz. Dried Medium Noodles
  • 1 9 ¼ oz. can Tuna (water-packed)
  • 1 tablespoon Hiland Butter, melted
  • 1/4 cup Fine Dry Bread Crumbs
  • 1 10 oz. package Frozen Cut Green Beans
  • 1 cup Sliced Fresh Mushrooms
  • 1/2 cup Chopped Onion
  • 3/4 cup Chopped Green or Red Sweet Pepper
  • 1/2 cup Sliced Celery
  • 1/2 cup Water
  • 1 teaspoon Instant Chicken Bouillon Granules
  • 1 Clove Garlic, minced
  • 1 1/2 cups Hiland Fat-Free Milk
  • 1 tablespoon Cornstarch
  • 1/2 teaspoon Dry Mustard
  • 1/2 cup Shredded Hiland Cheddar Cheese (2 ounces)

Directions

  • Cook noodles according to package directions; drain and set aside.
  • Drain and flake tuna. Toss the bread crumbs with Hiland Butter; set aside.
  • In a large saucepan combine frozen green beans, mushrooms, green or red pepper, onion, celery, water, bouillon granules and garlic. Bring to boil; reduce heat. Cover and simmer about 5 minutes or until vegetables are tender.
  • Stir together Hiland Milk, cornstarch and dry mustard. Add to vegetable mixture. Cook and stir until slightly thickened and bubbly.
  • Remove from heat. Stir in Hiland Cheddar Cheese until melted. Stir in noodles and tuna.
  • Spoon mixture into a 2-quart casserole. Sprinkle bread crumb mixture around outside edge of casserole.
  • Bake, uncovered, in a 350 degree F oven for 25 to 30 minutes or until bread crumbs are golden.