Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           - water
   1      teaspoon      chicken bouillon granules
   1      package       green beans; 10 oz -- frozen
   1      cup           onion -- chopped
   1      cup           mushrooms -- fresh, sliced
     1/4  cup           celery -- chopped
   1                    garlic clove -- minced
     1/2  teaspoon      dill weed
     1/2  teaspoon      salt
     1/8  teaspoon      pepper
   4      teaspoons     corn starch
   1 1/2  cups          milk
     1/2  cup           Swiss cheese -- shredded
     1/4  cup           mayonnaise
   2 1/2  cups          noodles -- med. cooked, drained
   1      can           tuna -- (12-1/4oz)
     1/3  cup           bread crumbs -- dry
   1      tablespoon    butter

Preparation:

In a large saucepan, bring water and bouillon to a boil, stirring to dissolve. Add the next eight ingredients; return to a boil. Reduce heat; cover and simmer for 5 minutes or until vegetables are tender. Dissolve corn starch in milk; add to the vegetable mixture, stirring constantly. Bring to a boil; boil 2 minutes or until thickened. Remove from the heat; stir in Swiss cheese and mayonnaise until cheese is melted. Fold in noodles and flaked tuna. Pour into a greased 2-1/2 quart baking dish. Brown bread crumbs in butter. Sprinkle on top of casserole. Bake, uncovered, at 350F for 25-30 minutes or until heated through. Jone Furlong, Santa Rosa, CA Taste of Home Magazine, OCT 94