Southwest Tuna Noodle Bake Recipe
Southwest Tuna Noodle Bake Recipe photo by Taste of Home
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Southwest Tuna Noodle Bake Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 6 servings


  • 1 package (16 ounces) egg noodles
  • 2-1/2 cups milk
  • 1 can (12 ounces) light tuna in water, 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

Nutritional Facts

1-1/2 cups: 673 calories, 22g fat (9g saturated fat), 117mg cholesterol, 1241mg sodium, 82g carbohydrate (7g sugars, 4g fiber), 36g protein.


  1. 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.
  2. 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.
Originally published as Southwest Tuna Noodle Bake in Simple & Delicious November/December 2009, p21

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bdieges User ID: 3064751 143615
Reviewed Jun. 7, 2013

"Make that ONE teaspoon of cumin!!"

bdieges User ID: 3064751 113649
Reviewed Jun. 7, 2013

"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."

ilka896 User ID: 6549264 97764
Reviewed May. 25, 2012

"It was pretty good. I had all ingredients on hand. Not very filling though."

ara.jacobson User ID: 3843163 183324
Reviewed Mar. 23, 2012

"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!"

pukester User ID: 1911280 113646
Reviewed Mar. 22, 2012

"This is a good recipe, I like to add jalapenos and pepper to spice it up a bit more"

marydent User ID: 1460826 210631
Reviewed Mar. 22, 2012

"I agree that it needs to be spicier. I would add garbonzo beans or black beans and corn next time."

anjrose User ID: 1429284 179226
Reviewed Mar. 22, 2012

"I have made this recipe, but have always used Salsa Verde instead of green chilies. Tried it and it is good both ways."

earlofbogie User ID: 5104239 183322
Reviewed Mar. 22, 2012

"I made it using a can of cream of celery instead of the cream of mush. Definitely needed some onions."

maximb User ID: 5281568 113640
Reviewed Feb. 20, 2012

"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."

Shoes58 User ID: 2519954 179720
Reviewed Sep. 2, 2011

"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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