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Tuna Mushroom Casserole

1 12 ounce can Crown Prince Natural Albacore Tuna, drained and flaked
1/2 cup water
Tuna Mushroom Casserole 1 teaspoon chicken bouillon granules
1 10 ounce package frozen green beans
1 cup chopped onions
1 cup sliced fresh mushrooms
1/4 cup chopped celery
1 clove garlic, minced
1/2 teaspoon dried dill
salt and black pepper to taste
4 teaspoons corn starch
1 1/2 cups 2% low fat milk
1/2 cup shredded Swiss cheese
2 1/2 cups macaroni, cooked and drained
1/3 cup dry bread crumbs
1 tablespoon unsalted butter

Preheat oven to 350°F. In a large saucepan, bring water and bouillon to a boil stirring to dissolve. Add beans, onion, mushrooms, celery, garlic, dill, salt and pepper. Bring to a boil. Reduce heat, cover and cook for 10 minutes, or until vegetables are tender. Dissolve corn starch in milk. Add to vegetable mixture, stirring constantly. Bring to a boil and cook for 2 minutes or until thickened. Remove from heat. Stir in cheese until it melts. Fold in macaroni and tuna. Pour into a greased 2 1/2 quart baking dish. In a small skillet, brown the bread crumbs in butter and sprinkle on top of casserole. Bake uncovered for 25-30 minutes, or until heated through. Serves 4.

Per Serving:  422 Calories (94 Calories from Fat),  11g Fat,  35g Protein,  49g Carbohydrate, 61mg Cholesterol,  543mg Sodium


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