Tex-Mex Tuna Casserole

Submitted by Annie Austin

"This is a slightly spicy, tex-mex spin on the traditional Tuna Casserole. I made it based on the ingredients in my pantry and it turned out to be a real family favorite!"

 

• Ready In: 40mins
• Ingredients: 9
• Yields: 1 Casserole
• Serves: 6-8

ingredients

• 453.59 g bag spiral shaped pasta
• 283.49 g can cream of mushroom soup
• 59.14 ml sour cream
• 473.18 ml milk
• 283.49 g can Rotel tomatoes & chilies, Drained (spice level to taste)
• 283.49-340.19 g can corn, Drained
• 354.88 ml colby-monterey jack cheese, Shredded (or any Mexican cheese mixture will do)
• 2 (340.19 g) can tuna, Drained & Flaked
• 118.29 ml corn tortilla chips, crumbled (optional)

directions

1. Preheat oven to 350 degrees F.
2. Cook and drain the pasta according to package instructions.
3. In large bowl, combine cream of mushroom soup, sour cream and milk; stir in Rotel, corn, 1 Cup cheese, tuna and cooked pasta.
4. Salt and Pepper to taste.
5. Turn into greased 3-quart baking dish.
6. Top with remaining 1/2 Cup cheese and crumbled tortilla chips.
7. Bake 30 minutes or until bubbling.

Reviews

[Charlotte J]

This was so good, a little spicy from the rotel tomatoes and a hint of sweet from (I'm guesting) the sour cream and milk. I used tri-colored pasta and baked 10 minutes longer. The top came out a nice light golden brown and crunchy. Don't skip step 6 it really adds to the casserole. Made for *PAC Fall 2007* game