Tuna Noodle Casserole

So it's the first Friday of Lent - so NO MEAT for the Sodahls :)  Figured it would be the perfect time to make this Pampered Chef cookbook meal - since Ross can't eat meat anyways!!  I thought it was really good - Ross thought it was a little bland, so maybe put some hot sauce on it!!  (I think that's his answer for everything)

Makes 6 servings (230 calories / serving)

Ingredients:
4 oz package dried medium noodles
1 (9 1/4 oz) can tuna (water packed)
1 tablespoon butter, melted
1/4 cup fine dry bread crumbs
1 (10 oz) package frozen cut green beans
1 cup sliced fresh mushrooms
3/4 cup chopped green pepper
1/2 cup chopped onion
1/2 cup sliced celery
1 teaspoon instant chicken bouillon granules
1 clove garlic, minced
1 1/2 cups skim milk
1 tablespoon corn starch
1/2 teaspoon dried mustard
1/2 cup shredded American or Swiss cheese (2 oz)

Cook noodles according to package - drain and set aside.  Meanwhile, drain and flake tuna.  Toss the butter with bread crumbs and set aside.

In a large saucepan combine green beans, mushrooms, sweet pepper, onion, celery, bouillon granules, garlic, and 1/2 cup water.  Bring to boiling - reduce heat.  Simmer; covered 5 minutes, or until veggies are tender.

Meanwhile, stir together milk, cornstarch, and dry mustard.  Stir into veggie mixture.  Cook and stir until slightly thickened and bubbly.  Remove from heat, then stir in cheese until melted.  Stir in noodles and tuna.

Spoon mixture into 2 quart casserole.  Sprinkle bread crumb mixture around outside edge.  Bake uncovered in 350 degrees for 30 minutes.