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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
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Mix corn flakes, 1/4 teaspoon onion powder and butter until evenly coated. Set aside. Combine soup, milk, 1/4 teaspoon onion powder and dill. Stir in tuna, corn, 1/4 cup cheese, olives and 1/2 cup reserved crumb mixture. Spoon into shallow 1 1/2-quart baking dish. Sprinkle top with remaining cheese, then remaining corn flake crumbs. Bake at 350° for 25 to 30 minutes or until lightly browned and bubbly at edges.