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

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 cup: 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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Reviewed Jun. 7, 2013

"Make that ONE teaspoon of cumin!!"

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."

Reviewed May. 25, 2012

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

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!"

Reviewed Mar. 22, 2012

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

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