1/1 Photo of Tex-Mex Tuna Casserole
Annie Austin's Note:
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!
My Private Note
Units: US | Metric
- 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 cang 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)
- 1Preheat oven to 350 degrees F.
- 2Cook and drain the pasta according to package instructions.
- 3In large bowl, combine cream of mushroom soup, sour cream and milk; stir in Rotel, corn, 1 Cup cheese, tuna and cooked pasta.
- 4Salt and Pepper to taste.
- 5Turn into greased 3-quart baking dish.
- 6Top with remaining 1/2 Cup cheese and crumbled tortilla chips.
- 7Bake 30 minutes or until bubbling.
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Nutritional Facts for Tex-Mex Tuna Casserole
Serving Size: 1 (296 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 632.0
- Calories from Fat 187
- Total Fat 20.8 g
- Saturated Fat 10.0 g
- Cholesterol 63.0 mg
- Sodium 747.1 mg
- Total Carbohydrate 75.8 g
- Dietary Fiber 3.5 g
- Sugars 5.3 g
- Protein 35.6 g