Tex Mex Tuna Noodle Casserole
User Reviews
5
8 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
15 mins
-
Total Time
35 mins
-
Servings
6 servings
-
Calories
515 kcal
-
Course
Main Course, Dinner
Tex Mex Tuna Noodle Casserole
Report
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!
Share:
Ingredients
- 12 oz. egg noodles can be found in the freezer section of your grocery store, Reames Homestyle brand
- 2 tablespoons butter
- 1 yellow onion diced, medium
- 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 or broth
- 8 oz. sour cream
- 1 cup corn frozen
- 10 oz. albacore tuna drained and flaked apart with a fork (2 small cans, canned, solid white, packed in water
- 2 tablespoons cilantro chopped, fresh
- 1 cup tortilla chips crushed
- 1 cup Mexican cheese blend shredded (or cheddar or Monterey Jack cheese)
- cilantro for garnish (optional, chopped, fresh
- red onion for garnish (optional, chopped, fresh
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%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 515 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
Other Recipes
You'll Also Love
