Tuna Corn Casserole

Name: Tuna Corn Casserole
Ingredients: 3 c. corn flakes, crushed to 1 c.; 1/2 tsp. onion powder, divided; 1 Tbsp. butter or margarine, melted; 1 (10 3/4 oz.) can cream of potato soup; 1/2 c. milk; 1/4 tsp. dill weed; 1 (9 1/4 oz.) can chunk tuna, drained; 1 (8 3/4 oz.) can whole kernel corn, drained; 1/2 c. shredded Swiss cheese; 1/4 c. sliced ripe olives

10 ingredients

7 steps

Ingredients

3 c. corn flakes, crushed to 1 c.
1/2 tsp. onion powder, divided
1 Tbsp. butter or margarine, melted
1 (10 3/4 oz.) can cream of potato soup
1/2 c. milk
1/4 tsp. dill weed
1 (9 1/4 oz.) can chunk tuna, drained
1 (8 3/4 oz.) can whole kernel corn, drained
1/2 c. shredded Swiss cheese
1/4 c. sliced ripe olives

Directions

1

Mix corn flakes, 1/4 teaspoon onion powder and butter until evenly coated.
2

Set aside.
3

Combine soup, milk, 1/4 teaspoon onion powder and dill.
4

Stir in tuna, corn, 1/4 cup cheese, olives and 1/2 cup reserved crumb mixture.
5

Spoon into shallow 1 1/2-quart baking dish.
6

Sprinkle top with remaining cheese, then remaining corn flake crumbs.
7

Bake at 350° for 25 to 30 minutes or until lightly browned and bubbly at edges.