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 |
