Tuna-Vegetable Casserole

 

2

cups Corn Chex® cereal

1

box (7 oz) elbow macaroni (2 1/2 cups)

1

can (10 3/4 oz) condensed cream of mushroom soup

1

can (5 oz) tuna in water, drained

1

bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen mixed vegetable, thawed, drained

1

cup milk

1/2

teaspoon salt

1/4

teaspoon pepper

1

tablespoon butter or margarine, melted

1/2

cup shredded Cheddar cheese (2 oz)

• 1 Heat oven to 400°F. Place cereal in food-storage plastic bag or between sheets of waxed paper; crush with rolling pin. Set aside.
• 2 Cook and drain macaroni as directed on box. In ungreased 2-quart casserole, stir soup, tuna, vegetables, milk, salt and pepper until blended. Stir in macaroni. In small bowl, mix crushed cereal and melted butter with fork; sprinkle over mixture in casserole.
• 3 Bake uncovered about 30 minutes or until bubbly around edge and hot. Sprinkle with cheese; let stand 5 minutes before serving.