I love this one because it does not use any canned soups. It is really fabulous.
1/2 c water
1 ts Chicken bouillon granules
2 c Broccoli, florets and stems, chopped
1 c Onion, chopped
1 c Mushrooms, fresh, sliced
1/4 c Celery, chopped
2 Garlic cloves, minced
Salt and pepper to taste
4 ts Corn starch
1 1/2 c Milk
1/2 c Swiss cheese, shredded
1/4 c Mayonnaise
2 1/2 c Noodles, cooked, drained (rotini, macaroni, shells, etc)
2 cans Tuna, drained and flaked
2 c Fresh tuna, cooked and flaked
1/3 c Bread crumbs, dry, toasted
1 tb Butter
1.In a large saucepan, bring water and bouillon to a boil, stirring to dissolve. Add the broccoli, onion, mushrooms, celery, garlic, salt and pepper; return to a boil. Reduce heat; cover and simmer until vegetables are tender but not mushy.
2.Dissolve corn starch in milk; add to the vegetable mixture, stirring constantly. Bring to a boil and boil until thickened.
3.Remove from the heat; stir in Swiss cheese and mayonnaise until cheese is melted. Fold in noodles and flaked tuna.
4.Pour into a greased baking dish. Mix bread crumbs with butter; sprinkle on top of casserole. Bake, uncovered, at 350F for 25-30 minutes or until heated through and bubbly.
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