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“None of my coworkers had ever tried tuna noodle casserole. Since we live near the Mexican border, they challenged me to make my version ‘culturally sensitive’ to the environment. After trying this dish, everyone wanted the recipe!” Sandra Crane - Las Cruces, NM
Nutritional Facts 1-1/2 cups equals 673 calories, 22 g fat (9 g saturated fat), 117 mg cholesterol, 1,241 mg sodium, 82 g carbohydrate, 4 g fiber, 36 g protein.
Originally published as Southwest Tuna Noodle Bake in Simple & Delicious November/December 2009, p21
Shred and Freeze CheeseIt’s usually cheaper to buy cheese in blocks than in shredded form. So I purchase large quantities of cheddar, Monterey Jack and mozzarella, then shred them myself in my food processor. I store the shredded cheese in the freezer in heavy-duty resealable plastic bags, so I have it at my fingertips whenever it’s needed. —Evelyn O., Parma, Ohio
It’s usually cheaper to buy cheese in blocks than in shredded form. So I purchase large quantities of cheddar, Monterey Jack and mozzarella, then shred them myself in my food processor. I store the shredded cheese in the freezer in heavy-duty resealable plastic bags, so I have it at my fingertips whenever it’s needed. —Evelyn O., Parma, Ohio
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Reviewed on Jun. 07, 2013 by bdieges
Make that ONE teaspoon of cumin!!
It was very bland, as another commenter said. I added 2 teaspoon of cumin and 1/4 teaspoon pepper, before I even put it in the oven, because it didn't seem to have enough flavor in the ingredients. It still needs something, haven't figured out what. Maybe salsa would have been better than the green chilies. I will keep looking for the perfect tuna noodle bake.
Reviewed on May. 25, 2012 by ilka896
It was pretty good. I had all ingredients on hand. Not very filling though.
Reviewed on Mar. 23, 2012 by ara.jacobson
I made the recipe but I added 1/4 cup of onions and 1/4 of diced celery, I can of Mexicorn, an extra can of tuna and used mozzarella cheese instead of the cheddar cheese. It was so creamy and delicious!
Reviewed on Mar. 22, 2012 by pukester
This is a good recipe, I like to add jalapenos and pepper to spice it up a bit more
Reviewed on Mar. 22, 2012 by marydent
I agree that it needs to be spicier. I would add garbonzo beans or black beans and corn next time.
Reviewed on Mar. 22, 2012 by anjrose
I have made this recipe, but have always used Salsa Verde instead of green chilies. Tried it and it is good both ways.
Reviewed on Mar. 22, 2012 by earlofbogie
I made it using a can of cream of celery instead of the cream of mush. Definitely needed some onions.
Reviewed on Feb. 20, 2012 by maximb
I made this and loved it but changed it up, instead of all the milk, I replaced with a cup of sour cream. I also added some onions and added chopped jalapenos and did 2 cups of cheese. It was much tastier and very satisfying.
Reviewed on Sep. 02, 2011 by Shoes58
this,as written, is as bland as it comes. If i were to bother with it again i would need to seriously add some southwest spice to it. Just the green chilies & tortilla chips don't cut it. edible but boring.
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