Tuna Casserole

Description
Got a hot baking dish? This divine tuna dish is made with real macaroni, cream of mushroom soup, and cheese and has a red-hot taste with the seafood and milk when baked to clear perfection, as it is great on dinner or lunch and delivers a colorful aroma that it relishes. Salmon, corn flakes, and chili oil work for this casserole too, but the effort and taste are worth it.

Ingredients

 * 1 package (7 ounces) macaroni, cooked
 * 1 cup low-fat milk
 * ¼ teaspoon pepper, black or red only
 * 1 can (10 ¾ ounces) condensed cream of mushroom soup
 * 1 package (10 ounces) frozen mixed vegetables, thawed
 * 1 can (6 ounces) tuna, drained
 * 2 cups corn squares (like Corn Chex), crushed or (2 ¾ cups corn flakes)
 * 1 tablespoon margarine or butter, melted
 * ½ cup shredded low-fat cheese (Colby, Cheddar, Mozzarella, or Swiss)

Directions

 * 1) Heat oven to 400 °F.
 * 2) Mix the cooked macaroni, milk, pepper, soup, drained vegetables, and tuna in a 2-quart casserole.
 * 3) Combine the crushed cereal and margarine or butter.
 * 4) Sprinkle over casserole.
 * 5) Bake, uncovered, for 30 minutes until bubbly around the edge.
 * 6) Sprinkle cheese over the top. Allow to set for 5 minutes. Serve hot and plain or with any seafood.