Read reviews (11)
Rate recipe
“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
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
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.
Reviewed on Nov. 10, 2010 by devilgrrl
Very delicious! The only thing i changed was that i used a can of cheese soup in place of mushroom soup. Very comforting & filling & i love the green chilies in it. Satisfying!
Reviewed on Oct. 09, 2009 by Viequesboy
Sounds like a recipe my sister would make!!
Reviewed on Sep. 24, 2009 by sschultzfour
Ohhh that sounds yummy and I'll give it a try.
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013