Southwest Tuna Noodle Bake Recipe

Southwest Tuna Noodle Bake Recipe photo by Taste of Home

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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

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Southwest Tuna Noodle Bake Recipe

Prep: 20 min. Bake: 30 min.

Yield: 6 Servings

20 30 50

Ingredients

1 package (16 ounces) egg noodles
2-1/2 cups milk
2 cans (6 ounces each) light water-packed tuna, drained
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup (4 ounces) shredded cheddar cheese
1 can (4 ounces) chopped green chilies
2 cups crushed tortilla chips

Directions

Cook noodles according to package directions. Meanwhile, in a large bowl, combine the milk, tuna, soups, cheese and chilies. Drain noodles; gently stir into tuna mixture.
Transfer to an ungreased 13-in. x 9-in. baking dish. Sprinkle with tortilla chips. Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Yield: 6 servings.

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 Cheese

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