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Prep Time 15 Minutes
Cook Time 35 Minutes
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)
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.