Tuna Mushroom Casserole

1/2 c. water
1 c. chopped onion
1 tsp. chicken bouillon granules
1 (10 oz.) pkg. frozen cut green beans
1 c. sliced fresh mushrooms
1/2 tsp. dill weed
1/4 c. chopped celery
1 garlic clove, minced
1/2 tsp. salt
1/8 tsp. pepper
4 tsp. cornstarch
1 1/2 c. milk
1/2 c. shredded Swiss cheese
1/4 c. mayonnaise
2 1/2 c. medium noodles, cooked and drained
1 12 (1/4 oz.) can tuna, drained and flaked
1/3 c. dry bread crumbs
1 Tbsp. butter or marg.

In large saucepan bring water and bouillon to boil, stirring to dissolve. Add beans, onion, mushrooms, celery, garlic, dill weed, salt and pepper; bring to a boil. Reduce heat; cover and simmer five minutes or until vegetables are tender. Combine cornstarch and milk until smooth; add to vegetable mixture, stirring constantly. Bring to a boil; boil two minutes or until thickened. Remove from heat; stir in cheese and mayonnaise until cheese is melted. Fold in noodles and tuna. Pour into greased 2 1/2-quart baking dish. Brown bread crumbs in butter; sprinkle over casserole. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Four – six servings.