Okay, so this isn't your typical tuna casserole. It's full of corn as well as inexpensive canned tuna. It's also got a generous helping of cheddar cheese in it, which, combined with the tuna and corn make one comforting casserole or oven bake! Yes, the casserole is good! It also includes chopped green onions and bell peppers, which add to the flavor. The Tuna Corn Muffin Bake is quick to mix up and is great for a weeknight or a weekend when you need something good but just don't want a big hassle. Need to take a dish to someone who's in need of comfort? This is it! The bake, though inexpensive, is special enough to "bake and take," and it's something that's easy to eat. Plus the casserole makes great lunchtime leftovers. Go for it!
Tuna Corn Muffin Bake -- Serves 4-6
1 14-15-ounce can of creamed corn
1 large egg
1 12-ounce can of tuna, drained
2-3 chopped green onions (tops and bottom white parts)
3/4-1 cup of chopped bell pepper, preferably red, yellow, orange, or a mixture
1/4 teaspoon of ground pepper
1/4 cup of milk
1 cup of shredded cheddar cheese
1 small box of corn muffin mix (such as Jiffy)
Spritz a large baking dish with non-stick cooking spray and preheat the oven to 375 degrees. In a large bowl, combine the corn, egg, tuna, green onions, chopped pepper, ground pepper, and milk and mix them until everything is well combined. Stir in the cheese and the muffin mix until incorporated. Pour the mixture in the prepared baking disk and bake it for 35-40 minutes or until set in the middle and just golden brown. Let the casserole sit for 5-10 minutes before serving it for easier serving.