Tuna With Calico Corn Muffins

READY IN: 45mins
Recipe by loof751

Last year my daughter bought me some vintage cookbooks and I love going through them to find different recipes to try. This recipe came from Betty Crocker's Dinner in a Dish, published in 1965. It's a different and tasty tuna casserole!

Top Review by ellie_

this is great and lots healthier than the usual tuna casserole. I did have to make some adjustments based on the sizes of my ingredients, for instance my brocolli, tuna were smaller sizes than indicated and I only used 1/2 of the cornbread mix (as mine was 16 oz), but all in all it is a very good dish -- and could also be an emergency meal, as most of the ingredients are usually on hand - maybe subbing the frozen veggies for whatever is in the freezer at the moment. Great meal for a cold night. Thanks for sharing!

Ingredients Nutrition

  • 2 (10 ounce) packages frozen broccoli spears
  • 2 (6 1/2 ounce) cans tuna
  • 1 (8 1/2 ounce) package cornbread mix
  • 13 cup milk
  • 1 egg
  • 34 teaspoon salt
  • 12 teaspoon sage
  • 14 teaspoon dry mustard
  • 14 cup chopped green bell pepper
  • 14 cup chopped red bell pepper
  • 2 (10 1/2 ounce) cans cream of mushroom soup


  1. Cook the broccoli 5 minutes; drain well. Lay broccoli spears in a 9x13 baking dish.
  2. Drain the tuna. Cover the broccoli in the dish with the tuna.
  3. Put the cornbread mix in a medium bowl. Stir in the salt, sage, mustard, green pepper, and red pepper. Add the milk and egg and stir until combined.
  4. In a small saucepan heat the soup to boiling (do not dilute). Pour the hot soup over the tuna in the baking dish.
  5. Drop spoonfuls of the cornbread mixture onto the hot soup.
  6. Bake at 400 degrees for 30-35 minutes, until top is golden.

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