Tex Mex Tuna Noodle Casserole
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!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baked
- Cuisine: Tex Mex
- 1 12-oz package of Reames Homestyle Egg Noodles (can be found in the frozen section)
- 2 tablespoons butter
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 1 jalapeño pepper, seeded and diced (leave seeds in if you like spicy)
- 2 tablespoons taco seasoning
- 1 cup chicken broth
- 8 oz. sour cream
- 1 cup frozen corn
- 2 5-oz cans of solid white albacore tuna packed in water, drained and flaked apart with a fork
- 2 tablespoons chopped fresh cilantro
- 1 cup crushed tortilla chips
- 1 cup shredded Mexican cheese blend (or cheddar or Monterey Jack cheese)
- chopped fresh cilantro and red onion, for garnish (optional)
- Preheat oven to 425 degrees F and cook the frozen egg noodles according to directions in a medium sized pot.
- Meanwhile, heat butter 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. Stir to coat the veggies and continue sautéing, stirring constantly, for about 30 seconds.
- Add the chicken broth. 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.
- Add the corn, tuna, cooked egg noodles, and cilantro. Stir well to incorporate and turn off the heat.
- Sprinkle the crushed tortilla chips on top of the casserole, followed by the cheese.
- Bake uncovered at 425 degrees for 15-20 minutes, or until chips are toasted and cheese is melted and beginning to brown.
- 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.
- If you’ve made it in advance and the casserole has cooled off from being in your fridge, bake covered with foil for 20 minutes, then remove the foil and bake for another 15 minutes or so, until fully heated through and cheese is melted and beginning to brown. You can also freeze the assembled casserole covered tightly for up to three months. Just defrost completely when you want to cook it.
- I do my best to provide accurate nutrition information for my recipes, but I am not a nutritionist. The provided nutrition information is my best estimate. It 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.
- Calories: 515
- Sugar: 5 g
- Sodium: 768 mg
- Fat: 19.3 g
- Saturated Fat: 9.4 g
- Carbohydrates: 53.4 g
- Fiber: 3 g
- Protein: 31.8 g
- Cholesterol: 128 mg
Keywords: Tex Mex, Make Ahead, Casserole, Comfort Food