Ingredients
2
cups Corn Chex™ cereal
1
box (7 oz) elbow macaroni (2 1/2 cups)
1
can (10 3/4 oz) condensed cream of mushroom soup
1
can (5 oz) tuna in water, drained
1
bag (12 oz) frozen mixed vegetable, thawed, drained
1
cup milk
1/2
teaspoon salt
1/4
teaspoon pepper
1
tablespoon butter or margarine, melted
1/2
cup shredded Cheddar cheese (2 oz)
Preparation
Heat oven to 400°F. Place cereal in food-storage plastic bag or between sheets of waxed paper; crush with rolling pin. Set aside.
Cook and drain macaroni as directed on box. In ungreased 2-quart casserole, stir soup, tuna, vegetables, milk, salt and pepper until blended. Stir in macaroni. In small bowl, mix crushed cereal and melted butter with fork; sprinkle over mixture in casserole.
Bake uncovered about 30 minutes or until bubbly around edge and hot. Sprinkle with cheese; let stand 5 minutes before serving.
