My Tuna Casserole

Ingredients:

1 cup Quinoa

2 cups shredded Cheddar cheese

1/2-2/3 cup sweet corn kernels (I used frozen, not canned; of course, fresh is best)

2 (6 oz) cans tuna, drained

2 (10.75 oz) cans condensed cream of mushroom soup

2 small Zucchinis sliced

1 (5 oz) can water chestnuts

1/2 cup or so fried onions (you can make your own or use these)

fresh ground pepper to taste

Directions:

Preheat oven to 425 degrees F (220 degrees C).

In a large casserole dish mix all ingredients together. Save the fried onions and 1 of the 2 cups of cheddar for the topping.

Bake covered for 15 to 30 minutes in the preheated oven, or until the casserole bubbles.

Uncover for the last 5 minute to make topping crispy.