Tuna mushroom casserole is the umami powerhouse your weeknights need. It requires only a few pantry staples and can be on the table in under an hour.
Instructions
1
Dissolve the bouillon
2
In a large saucepan, bring the water and bouillon to a boil. Stir until the bouillon is dissolved.
3
Simmer the vegetables
4
Add the beans, onion, mushrooms, celery, garlic, dill, salt and pepper to the broth and bring it to a boil. Reduce the heat, cover the pan and simmer until the vegetables are tender, about five minutes.
5
Thicken the sauce
6
In a small bowl, combine the cornstarch and cold milk and whisk them until they're smooth. Gradually add the milk mixture to the vegetables. Bring the mixture to a boil, then cook and stir it until it thickens, about two minutes. Editor's Tip: Cornstarch is one of the best thickeners for casseroles because it quickly creates a glossy sauce, but it must be handled correctly. Mix it into cold liquid until it forms a smooth slurry, and then add it slowly to the hot ingredients to prevent clumping.
7
Build the casserole
8
Remove the vegetable mixture from the heat, then stir in the cheese and mayonnaise until the cheese melts. Fold in the noodles and tuna. Pour the mixture into a greased 2-1/2-quart baking dish.
9
Top and bake the casserole
10
In a small skillet, brown the bread crumbs in the butter. Sprinkle them over the casserole. Bake the casserole, uncovered, in an oven set to 350°F until it's heated through, about 25 to 30 minutes. Editor's Tip: Even though the bread-crumb topping will darken in the oven, it stays crisper if you brown the crumbs in butter first. If they start to become too dark while baking, cover the casserole loosely with aluminum foil until the final few minutes.
