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Tuna-Vegetable Casserole

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Tuna-Vegetable Casserole
  • Prep 20 min
  • Total 60 min
  • Servings 5
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How do you update a favorite casserole and make it even better? Just top it with a delicious crunchy topping made with Chex® cereal!
Updated Oct 13, 2016

Ingredients

  • 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) 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)

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Serve this family-style casserole with a tossed green salad, topped with your favorite dressing—Italian or ranch would be yummy!
  • tip 2
    Don't want to use mixed veggies? Use another vegetable such as green beans or peas instead.

Nutrition

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
110
Trans Fat
0g
% Daily Value*:
Vitamin A
25%
25%
Exchanges:
Free
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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