Ingredients for Tuna With Calico Corn Muffins
- Frozen Broccoli Spears
- 2 (5 ounce) cans tuna in water or oil, drained (reserve 2 tablespoons of juice)
- 1 (8.5 ounce) box Jiffy corn muffin mix
- 1 cup milk
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon sage
- Dry Mustard
- Green Bell Pepper
- Red Bell Pepper
- Cream Of Mushroom Soup
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How to Make Tuna With Calico Corn Muffins
- Preheat oven to 400°F (200°C).
- Cook 1 pound of broccoli florets in boiling water for 5 minutes until bright green and crisp-tender.
- Drain the broccoli thoroughly and arrange in a greased 9x13 inch baking dish.
- Drain 2 (5 ounce) cans of tuna, reserving 2 tablespoons of tuna juice.
- Spread the drained tuna evenly over the broccoli in the baking dish.
- In a medium bowl, combine 1 box (8.5 ounces) Jiffy corn muffin mix, 1/2 teaspoon salt, 1/4 teaspoon sage, 1 tablespoon yellow mustard, 1/4 cup finely chopped green bell pepper, and 1/4 cup finely chopped red bell pepper.
- Add 1 cup milk and 1 large egg to the cornbread mixture. Stir until just combined, do not overmix.
- In a small saucepan, heat 1 (10.75 ounce) can of condensed cream of mushroom soup until boiling. Stir in the reserved 2 tablespoons of tuna juice.
- Pour the hot soup evenly over the tuna in the baking dish.
- Drop spoonfuls of the cornbread batter over the hot soup, leaving some space between each spoonful.
- Bake for 30-35 minutes, or until the cornbread topping is golden brown and the casserole is bubbly and heated through.
Nutrition Information (Approximate per serving)
Sodium
44 g
Sugar
34g
Fat
15g
Carbs
10g
