This isn’t
your usual tuna noodle casserole with a can of cream soup – this one has green
beans, mushrooms, celery and garlic and Swiss cheese in the easy sauce. The
sauce looked too thin before cooking, but was just right. I used Fontina cheese I had on hand; I think
cheddar would also be good. I used a few
canned onion rings left from the holidays instead of the bread crumbs and
butter, my husband loves them.
I hate,
hate, hate recipes that don’t tell you how much dry noodles to cook – I guessed
and came out right – 6 ounces made the 2 ½ cups when cooked. I also
sautéed my onions, celery and garlic and mushrooms instead of boiling them,
right in the pan I cooked my noodles in, and then I made the sauce, again, right
in the same pan.
The recipe
says 4-6 servings, we thought 8 was more like it. I made it in 2 smaller casseroles; one baked
the first day and one later.
1/2 Cup
Water (I used water from the tuna as part of this)
1
Teaspoon Chicken Bouillon
Granules
10
Ounces Green Beans, Frozen
1
Cup Onion -- chopped
1
Cup Fresh Mushrooms -- sliced
1/4
Cup Celery -- chopped
1
Clove Garlic -- minced
1/2
Teaspoon Dill Weed
1/2
Teaspoon Salt
1/8
Teaspoon Pepper
4
Teaspoons Cornstarch
1 1/2
Cups Whole Milk
1/2
Cup Swiss Cheese -- shredded
1/4
Cup Mayonnaise
2 1/2
Cups Noodles -- medium, cooked
and drained (about 6 ounces dry)
12 1/4 Ounces
Tuna -- drained and flaked
1/3
Cup Dry Bread Crumbs
1
Tablespoon Butter
In a large
saucepan, bring water and bouillon to a boil, stirring to dissolve. Add the next eight ingredients; bring to a
boil. Reduce heat; cover and simmer 5
minutes until vegetables are tender.
Combine cornstarch and milk until smooth; add to vegetable mixture,
stirring constantly. Bring to a boil;
boil 2 minutes until thickened. Remove
from heat; stir in cheese and mayonnaise until cheese is melted.
Fold in
noodles and tuna. Pour into a greased 2
1/2 quart baking dish. Brown bread
crumbs in butter; sprinkle over casserole.
Bake, uncovered, at 350° for 25-30 minutes or until heated through.
6-8 Servings
Cost: $5.25 or 88¢ per serving for 6 servings
Cost: $5.25 or 88¢ per serving for 6 servings
"Taste of Home Complete Guide to Country
Cooking"
Per Serving:
362 Calories; 18g Fat (45.2% calories from fat); 23g Protein; 27g Carbohydrate;
3g Dietary Fiber; 62mg Cholesterol; 451mg Sodium. Exchanges: 1 Grain (Starch); 2 Lean Meat; 1
1/2 Vegetable; 1/2 Non-Fat Milk; 2 Fat.
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