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Southwest Tuna Noodle Bake

None of my co-workers had ever tried tuna noodle casserole, and since we live near the Mexican border, they challenged me to make a Southwest version. After trying the tasty results, everyone wanted the recipe! —Sandra Crane, Las Cruces, New Mexico
  • Total Time
    Prep: 20 min. Bake: 30 min.
  • Makes
    6 servings

Ingredients

  • 1 package (16 ounces) egg noodles
  • 2-1/2 cups whole 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 shredded cheddar cheese
  • 1 can (4 ounces) chopped green chiles
  • 2 cups crushed tortilla chips

Directions

  • Cook noodles according to package directions. Meanwhile, in a large bowl, combine the milk, tuna, soups, cheese and chiles. Drain noodles; gently stir into tuna mixture.
  • Transfer to an ungreased 13x9-in. baking dish. Sprinkle with tortilla chips. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.
Nutrition Facts
1-1/2 cups: 673 calories, 22g fat (9g saturated fat), 117mg cholesterol, 1241mg sodium, 82g carbohydrate (7g sugars, 4g fiber), 36g protein.

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