Tex Mex Tuna Noodle Casserole

This easy Tex Mex Tuna Noodle Casserole is made in a skillet and packed with flavor and veggies! It's hearty and comforting, and the fresh frozen egg noodles take it over the top.

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 Reames Frozen Egg Noodles makes this recipe taste homemade without all of the work!



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



Keywords: Tex Mex, Make Ahead, Casserole, Comfort Food