Taco Noodle Casserole
User Reviews
5
Taco Noodle Casserole
Description
This casserole begins with boiling wide egg noodles to al dente, then preparing a rich sauce from butter-sautéed onions, sweet corn kernels, diced fire-roasted green chiles, and a roux made with flour and chicken broth. Taco seasoning, salt, pepper, and half-and-half are whisked in to create a creamy, flavorful base. The addition of black olives and cheddar cheese adds savory and sharp notes, while shredded rotisserie chicken builds protein and substance.
The mixture of noodles and sauce is transferred to a greased casserole dish, topped with more cheddar cheese, and baked briefly to meld the flavors and heat the dish through. This approach melds the savory taco spices with comforting pasta and cheesy topping for a hearty dish.
Options include adding chives or cilantro for fresh herbal notes before baking. The casserole is suitable for a casual dinner and pairs well with simple sides or salads.
Ingredients
- 2 tablespoons butter
- 1 small yellow onion diced
- 1 ear corn kernels removed
- 4 oz green chiles 1 can, fire-roasted, mild, diced
- 1/2 cup all-purpose flour
- 3 cups chicken broth
- 2 oz taco seasoning two 1 oz packets, mild
- salt to taste
- black pepper to taste
- 1 cup half-and-half
- 12 oz egg noodles wide
- 1/2 cup black olive sliced
- 2 cups cheddar cheese grated
- 1 1/2 cups chicken shredded rotisserie
- 4.5 oz corn chips 1 bag, crushed, chili cheese flavor
- chives optional
- cilantro optional
Instructions
- Bring large pot of water to boil over high heat. Preheat oven to 375 degrees. Lightly grease oval (or 9x13) casserole dish and set aside.
- Add egg noodles to boiling water and stir. Cook according to package directions until al dente. Drain and set aside.
- While noodles are cooking, melt butter in large pot over medium to medium hight heat. Saute onion 3 minutes or until it starts to turn translucent. Stir in corn and green chiles. Add in flour and whisk to incorporate. This will take a good 30 seconds of stirring. Slowly whisk in chicken broth to ensure a smooth sauce.
- Whisk in taco seasoning, salt (if desired) and pepper. Boil to thicken, then reduce heat to low. Stir in half & half. Taste and adjust seasonings.
- Add egg noodles, black olives and half of the cheese into the sauce. Stir in chopped chives and/or cilantro if desired. Add the chicken.
- Pour into prepared casserole dish. Top with remaining cheese and bake 10 minutes or until hot and bubbly.
- Remove from oven, sprinkle crushed corn chips over the top and garnish with chives and/or chopped cilantro. Serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 632 kcal
% Daily Value*
| Calories | 632kcal | 32% |
| Carbohydrates | 64g | 21% |
| Protein | 29g | 58% |
| Fat | 29g | 45% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 139mg | 46% |
| Sodium | 1806mg | 75% |
| Potassium | 479mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 1655IU | 33% |
| Vitamin C | 16.7mg | 19% |
| Calcium | 365mg | 37% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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