Crunchy Tuna Surprise Recipe

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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 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

Nutritional Facts

1 cup: 367 calories, 11g fat (6g saturated fat), 48mg cholesterol, 1017mg sodium, 38g carbohydrate (4g sugars, 1g fiber), 27g protein.


  1. In a large bowl, combine the first five ingredients. Transfer to a greased shallow 1-1/2-qt. baking dish.
  2. Combine the cornflake crumbs and butter; sprinkle over the top. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Yield: 4 servings.
Originally published as Crunchy Tuna Surprise in Casserole Cookbook 2001, 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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chris28304 User ID: 2137086 84660
Reviewed Dec. 8, 2008

"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."

chris28304 User ID: 2137086 98519
Reviewed Sep. 20, 2008

"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."

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