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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

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.

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Reviews

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Average Rating:
  • chris28304
    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
    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.