RCI-ND.006.0077.002
Tuna Casserole
[http://www.fns.usda.gov/fdd/facts/hhpfacts/FS-Cereal_CornSqsRTE.pdf Corn Squares Fortified Ready to
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- (7 ounces) macaroni1 packagecooked
- 1 cup
- ¼ teaspoon
- 1 can
- 1 package
- (6 ounces) tuna1 candrained
- corn squares (like [http://en.wikipedia.org/wiki/Chex Corn Chex])2 cupscrushed
- margarine or butter1 tablespoonmelted
- ½ cup
Method
1
Preheat your oven to 375°F (190°C) and lightly grease a 2-quart casserole dish with margarine or butter.
5 minutes
2
Cook macaroni in a large pot of salted boiling water according to package directions until al dente, then drain and set aside.
8 minutes
3
In a large mixing bowl, combine the condensed cream of mushroom soup and lowfat milk, stirring until smooth and well blended.
2 minutes
4
Drain the canned tuna thoroughly and add it to the soup mixture along with the mixed vegetables, cooked macaroni, and pepper, stirring until everything is evenly combined.
3 minutes
5
Pour the tuna mixture into the prepared casserole dish and spread it out evenly with a spoon or spatula.
2 minutes
6
Sprinkle the shredded low fat cheddar cheese evenly over the top of the casserole.
1 minutes
7
Bake uncovered in the preheated oven until the casserole is heated through, bubbling around the edges, and the cheese is melted and lightly golden.
30 minutes
8
Remove the casserole from the oven and let it rest for 5 minutes before serving to allow it to set slightly.
5 minutes