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Crunchy Tuna Surprise Recipe

This recipe comes from my Grandma Mollie's kitchen. I work part-time, and we have a 2-year-old, so I appreciate quick and easy recipes like this.—Lisa Le Sage, Wauwatosa, Wisconsin

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Crunchy Tuna Surprise Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

5 25 30

Ingredients

1 can (12 ounces) tuna, drained and flaked
1-1/2 cups cooked rice
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup 2% milk
1/4 cup minced fresh parsley
3/4 cup crushed cornflakes
2 tablespoons butter, melted

Directions

In a large bowl, combine the first five ingredients. Transfer to a greased shallow 1-1/2-qt. baking dish.
Combine the cornflake crumbs and butter; sprinkle over the top. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Yield: 4 servings.

Nutritional Facts 1 serving (1 cup) equals 367 calories, 11 g fat (6 g saturated fat), 48 mg cholesterol, 1,017 mg sodium, 38 g carbohydrate, 1 g fiber, 27 g protein.

Originally published as Crunchy Tuna Surprise in Casserole Cookbook , p135

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Crunchy Tuna Surprise

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Reviewed on Dec. 08, 2008 by chris28304

Second time I used a can of cream of mushroom soup and a can of cheddar cheese soup. Also added a can of sliced water chestnuts to mixture. Topped w/chow mein noodles before serving rather than the crushed corn flakes. Turned out very good. Adding the extra can of soup kept it from becoming dried out the next day.

Reviewed on Sep. 20, 2008 by chris28304

I used cream of chicken soup instead because that was what I had on hand and added 3/4 cup shredded cheddar cheese to mixture. Was very good the first night but was a little dried out when I tried to eat it for lunch the next day.