5 from 12 votes
Taco Noodle Casserole
The Taco Noodle Casserole layers cooked wide egg noodles with a creamy taco-spiced sauce that includes sautéed onion, corn kernels, and green chiles. Shredded chicken, black olives, and cheddar cheese are incorporated to add savory flavors and texture. Baked until bubbly, the dish combines familiar taco seasonings with pasta for a filling family meal.
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings:
6
servings
Calories:
632 kcal
Course:
Dinner
Cuisine:
Mexican
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 632
% 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.