Tuna Corn Casserole

• 3 c. corn flakes, crushed to 1 c.
• 1/2 tsp. onion powder, divided
• 1 Tbsp. butter or margarine, melted
• 1 (10 3/4 oz.) can cream of potato soup
• 1/2 c. milk
• 1/4 tsp. dill weed
• 1 (9 1/4 oz.) can chunk tuna, drained
• 1 (8 3/4 oz.) can whole kernel corn, drained
• 1/2 c. shredded Swiss cheese
• 1/4 c. sliced ripe olives

1. Mix corn flakes, 1/4 teaspoon onion powder and butter until evenly coated.
2. Set aside.
3. Combine soup, milk, 1/4 teaspoon onion powder and dill.
4. Stir in tuna, corn, 1/4 cup cheese, olives and 1/2 cup reserved crumb mixture.
5. Spoon into shallow 1 1/2-quart baking dish.
6. Sprinkle top with remaining cheese, then remaining corn flake crumbs.
7. Bake at 350u0b0 for 25 to 30 minutes or until lightly browned and bubbly at edges.

corn flakes, onion powder, butter, cream of potato soup, milk, dill weed, tuna, whole kernel corn, swiss cheese, olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=813174 (may not work)