Tuna Mushroom Casserole

1/2 c -water

1 ts Chicken bouillon granules

1 pk Green beans; 10oz, frozen

1 c Onion, chopped

1 c Mushrooms, fresh, sliced

1/4 c Celery, chopped

1 ea Garlic clove, minced

1/2 ts Dill weed

1/2 ts Salt

1/8 ts Pepper

4 ts Corn starch

1 1/2 c Milk

1/2 c Swiss cheese, shredded

1/4 c Mayonnaise

2 1/2 c Noodles, med. cooked,draine

1 cn Tuna, (12-1/4oz)

1/3 c Bread crumbs, dry

1 tb Butter

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 350 for 25-30 minutes or until heated through.