Crunchy Tuna Surprise
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
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
Reviews
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.
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.