Tuna Mushroom Casserole
I love to serve this dressed up version of a tuna casserole. The green beans add nice texture, color and flavor.
I love to serve this dressed up version of a tuna casserole. The green beans add nice texture, color and flavor.
- 1/2 teaspoon salt
- 1 clove garlic minced
- 1/2 cup water
- 1 1/2 cups milk
- 1/8 teaspoon pepper
- 1 tablespoon butter
- 1/4 cup mayonnaise
- 1 cup onions chopped
- 1/2 teaspoon dill weed
- 1/4 cup celery chopped
- 1/2 cup shredded swiss cheese
- 1 teaspoon chicken bouillon granules
- 1 10-oz package frozen green beans
- 1 cup mushrooms fresh sliced
- 4 teaspoon cornstarch
- 2 1/2 cups medium noodles cooked and drained
- 1 12-oz can tuna drained and flaked
- 1/3 cup dry bread crumbs
- Carbohydrate 104.178730667636 g
- Cholesterol 157.31928125 mg
- Fat 21.6754227166656 g
- Fiber 3.44607976421544 g
- Protein 45.9617741729111 g
- Saturated Fat 6.80793348549981 g
- Serving Size 1 1 Serving (457g)
- Sodium 672.208224499808 mg
- Sugar 100.732650903421 g
- Trans Fat 2.210383249 g
- Calories 800 calories
Step-by-step
- 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 or until vegetables are tender.
- Dissolve cornstarch in milk; add to vegetable mixture, stirring constantly. Bring to a boil; boil 2 minutes or 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; sprinkles on top of casserole. Bake, uncovered at 350 degrees for 25-30 minutes or until heated through.
Cornstarch suspended in cold milk acts as the primary thickening engine for this stovetop sauce, requiring continuous stirring during its two-minute boiling phase to prevent scorching at the bottom of the pan. Rushing this hydration step leaves a chalky starch flavor in the finished dish. Sautéing the sliced mushrooms, onions, and celery until their internal moisture fully evaporates concentrates the base aromatics; adding vegetables directly to the simmering liquid without prior cooking releases excess water and ruins the sauce viscosity. Swiss cheese and mayonnaise must be stirred off the heat entirely. Direct exposure to high heat causes the dairy proteins in the cheese to break and separate into an oily emulsion. Dissolving the chicken bouillon granules in boiling water beforehand ensures the salt distributes evenly through the vegetables rather than remaining in pockets. Browning the dry bread crumbs in melted butter in a separate skillet creates a contrasting crunchy layer that protects the soft noodle interior during the twenty-five to thirty-minute bake at 350 degrees.
