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Tuna-Vegetable Casserole

tuna-vegetable casserole Entree
Tuna-Vegetable Casserole
  • Prep 20 min
  • Total 60 min
  • Servings 5

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 October 13, 2016


  • 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)


  • 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.

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

Nutrition Facts

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

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