Tex Mex Tuna Noodle Casserole

Name: Tex Mex Tuna Noodle Casserole
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 servings
Ingredients: 12 oz. Reames Homestyle Egg Noodles; 2 tablespoons butter; 1 medium yellow onion; 1 red bell pepper; 1 Jalapeno pepper; 2 tablespoons taco seasoning; 1 cup chicken stock/broth; 8 oz. sour cream; 1 cup frozen corn; 10 oz. canned solid white albacore tuna packed in water; 2 tablespoons fresh cilantro; 1 cup tortilla chips; 1 cup Mexican cheese blend; chopped fresh cilantro and red onion

User Reviews

5.0

12 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings
6 servings
Calories
515 kcal
Course
Main Course, Dinner
Cuisine
American, Tex-Mex

Tex Mex Tuna Noodle Casserole

Jacqueline Bell

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This Tex-Mex Tuna Noodle Casserole is bursting with flavor, packed with veggies, and can be made in a skillet so you use fewer dishes. Using frozen egg noodles makes this recipe taste homemade without all of the work!

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Ingredients

Servings

12 oz. Reames Homestyle Egg Noodles can be found in the freezer section of your grocery store
2 tablespoons butter
1 medium yellow onion diced
1 red bell pepper diced
1 Jalapeno pepper seeded and diced (leave seeds in if you like spicy)
2 tablespoons taco seasoning
1 cup chicken stock/broth
8 oz. sour cream
1 cup frozen corn
10 oz. canned solid white albacore tuna packed in water drained and flaked apart with a fork (2 small cans)
2 tablespoons fresh cilantro chopped
1 cup tortilla chips crushed
1 cup Mexican cheese blend shredded (or cheddar or Monterey Jack cheese)
chopped fresh cilantro and red onion for garnish (optional)

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Instructions

Preheat oven to 425 degrees F and cook the frozen egg noodles according to directions in a medium sized pot.
Meanwhile, heat butter (2 tablespoons) in a 12-inch cast iron or other oven-safe skillet over medium-high heat.
Sauté the onions, bell pepper, and jalapeño in the butter until softened and beginning to brown, stirring occasionally (about 5 minutes).
Add the taco seasoning (2 tablespoons). Stir to coat the veggies and continue sautéing, stirring constantly, for about 30 seconds.
Add the chicken broth (1 cup). Use a wooden spoon to make sure any stuck-on bits are scraped up from the bottom of the skillet.
Turn the heat to medium-low. Stir in the sour cream (8 oz).
Add the frozen corn (1 cup), tuna, cooked egg noodles, and cilantro (2 tablespoons). Stir well to incorporate and turn off the heat.
Sprinkle the crushed tortilla chips (1 cup) on top of the casserole, followed by the cheese (1 cup).
Bake uncovered at 425 degrees for 15-20 minutes, or until chips are toasted and cheese is melted and beginning to brown.

Notes

Make Ahead: If you want to make this in advance, or if you don't have an oven-proof skillet you can use a casserole dish instead. After you've stirred the tuna, corn, noodles, and cilantro into the skillet, transfer the casserole to a buttered baking dish. Then, top with crushed chips and cheese and bake.
Freezer Instructions: You can also freeze the assembled casserole covered tightly for up to three months. Just defrost completely when you want to cook it.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.

Nutrition Information

Show Details

Calories 515kcal (26%) Carbohydrates 53.4g (18%) Protein 31.8g (64%) Fat 19.3g (30%) Saturated Fat 9.4g (47%) Cholesterol 128mg (43%) Sodium 768mg (32%) Fiber 3g (12%) Sugar 5g (10%)