Tuna Corn Casserole
A hearty tuna corn casserole combining crunchy corn flakes, tender tuna, and melted Swiss cheese, perfect for a comforting family dinner with savory, cheesy, and crispy flavors.
Ingredients
- 3 cups corn flakes, crushed to 1 cup ⓘ
- 1/2 teaspoon onion powder, divided ⓘ
- 1 tablespoon butter or margarine, melted ⓘ
- 1 (10 3/4 oz) can cream of potato soup ⓘ
- 1/2 cup milk ⓘ
- 1/4 teaspoon dill weed ⓘ
- 1 (9 1/4 oz) can chunk tuna, drained ⓘ
- 1 (8 3/4 oz) can whole kernel corn, drained ⓘ
- 1/2 cup shredded Swiss cheese ⓘ
- 1/4 cup sliced ripe olives ⓘ
Instructions
- Mix crushed corn flakes, 1/4 teaspoon onion powder, and melted butter until evenly coated. Set aside.
- In a bowl, combine cream of potato soup, milk, 1/4 teaspoon onion powder, and dill weed.
- Stir in drained tuna, drained corn, 1/4 cup shredded Swiss cheese, sliced olives, and half of the corn flake mixture.
- Spoon the mixture into a shallow 1 1/2-quart baking dish.
- Sprinkle the top with the remaining shredded Swiss cheese and the remaining corn flake crumbs.
- Bake at 350°F (175°C) for 25 to 30 minutes or until lightly browned and bubbly around the edges.
Tips & Substitutions
For a crunchier topping, consider adding crushed potato chips or panko breadcrumbs to the corn flake mixture. You can substitute the Swiss cheese with cheddar for a sharper flavor. If you prefer a creamier texture, add a dollop of sour cream to the soup mixture. This dish can also be made using leftover tuna from other recipes, like Quick Fixin' Tuna Supper.
Serving Suggestions
Serve this Tuna Corn Casserole with a side salad or steamed vegetables for a complete meal. It pairs beautifully with crusty bread or garlic bread to soak up the creamy sauce. For a fun twist, try serving it alongside a fresh fruit salad to balance the savory flavors. This dish is perfect for family gatherings or potlucks.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in the oven at 350°F (175°C) for about 15-20 minutes until warmed through. You can also microwave individual portions, covered, for 2-3 minutes, stirring halfway through to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Tuna Corn Casserole contains roughly 395 calories, with 26g protein, 20g carbohydrates, and 24g fat. It is an excellent source of protein (52% of the Daily Value), iron (34% of the Daily Value), and vitamin A (26% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 642mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh or frozen corn instead of canned corn?
Yes, you can use fresh or frozen corn in this recipe. If using fresh corn, you'll need about 1 1/2 cups. For frozen corn, simply thaw it before adding to the casserole. This will enhance the flavor and texture, making it even more delicious.
Can I make this casserole ahead of time?
Absolutely! You can prepare the casserole up to a day in advance. Assemble all the ingredients in the baking dish, cover it with plastic wrap, and refrigerate. When ready to bake, remove the wrap and bake as directed, adding a few extra minutes if baking directly from the fridge.
What can I substitute for the cream of potato soup?
If you don't have cream of potato soup, you can use cream of mushroom or cream of chicken soup as a substitute. Alternatively, make a homemade version by combining heavy cream with mashed potatoes or using a roux with milk and seasonings for a similar creamy consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).