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Southwest Tuna Noodle Bake

 Southwest Tuna Noodle Bake
“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
6 ServingsPrep: 20 min. Bake: 30 min.


  • 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


  • 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.
Wine: This recipe pairs well with a full-bodied white wine.: Taste of Home Special Offer: Enjoy this recipe with Rutherford Hill Chardonnay 2012 Napa Valley, a full-bodied classic

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Southwest Tuna Noodle Bake (continued)

Wine (continued)
California Chardonnay with the perfect touch of oak. Buy now and get 6 bottles for $99.99. Order Now