A delightful twist on the classic tuna casserole, combining fresh vegetables and a creamy sauce for a comforting meal.
Cook the noodles according to the package instructions, then drain and set aside.
Stir the noodles occasionally while cooking to prevent them from sticking together.
In a large saucepan, combine the green beans, mushrooms, onion, green pepper, celery, pimento, water, and bouillon granules. Bring to a boil, then reduce heat and simmer covered for 5 minutes.
Cut the vegetables into uniform sizes to ensure even cooking.
In a mixing bowl, whisk together the milk, cornstarch, and mustard until smooth. Add this mixture to the cooked vegetables and stir until the sauce thickens.
Ensure the cornstarch is fully dissolved in the milk to avoid lumps.
Remove the saucepan from heat and stir in the shredded cheese until melted. Then, gently mix in the cooked noodles and tuna.
Fold the ingredients gently to avoid breaking the noodles.
Transfer the mixture to a greased casserole dish. In a small bowl, mix the breadcrumbs with melted butter and sprinkle over the casserole.
Spread the breadcrumb mixture evenly for a consistent golden crust.
Bake the casserole in a preheated oven at 350°F for 25-30 minutes, or until the top is golden and bubbly.
Place the casserole dish on a baking sheet to catch any drips.
Let the casserole cool for a few minutes before serving. Enjoy your creamy tuna and veggie bake!
Garnish with fresh parsley for a pop of color and added flavor.
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