Southwest Tuna Noodle Bake Recipes

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SOUTHWEST TUNA NOODLE BAKE



Southwest Tuna Noodle Bake image

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

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 8

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

Steps:

  • 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 : Calories 673 calories, Fat 22g fat (9g saturated fat), Cholesterol 117mg cholesterol, Sodium 1241mg sodium, Carbohydrate 82g carbohydrate (7g sugars, Fiber 4g fiber), Protein 36g protein.

CAMPBELL'S® TUNA NOODLE CASSEROLE



Campbell's® Tuna Noodle Casserole image

Campbell's® Condensed Cream of Mushroom Soup flavors a creamy sauce that is mixed with tuna, egg noodles and peas, topped with a crunchy bread crumb topping and baked to perfection.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 45m

Yield 8

Number Of Ingredients 7

2 (10.75 ounce) cans Campbell's® Condensed Cream of Mushroom Soup (regular or 25% Lower Sodium)
1 cup milk
2 cups frozen peas
2 (10 ounce) cans tuna, drained
4 cups hot cooked medium egg noodles
2 tablespoons dry bread crumbs
1 tablespoon butter, melted

Steps:

  • Stir soup, milk, peas, tuna and noodles in 3-quart casserole.
  • Bake at 400 degrees F for 30 minutes or until hot. Stir.
  • Mix bread crumbs with butter in bowl and sprinkle over tuna mixture. Bake for 5 minutes more.

TUNA NOODLE BAKE



Tuna Noodle Bake image

Make and share this Tuna Noodle Bake recipe from Food.com.

Provided by Parsley

Categories     Tuna

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

8 ounces wide egg noodles
6 tablespoons butter
1/2 cup chopped onion
6 tablespoons flour
3 cups milk
1/4-1/2 teaspoon salt
1 (7 ounce) can solid albacore tuna, drained and flaked
1 cup shredded cheddar cheese
1 cup frozen sweet peas, thawed
1 (8 ounce) can sliced mushrooms, drained
1/2 teaspoon dried tarragon
1/4 teaspoon paprika
1/4 teaspoon pepper
3/4 cup buttered bread crumb

Steps:

  • Preheat oven to 350. Lightly grease/spray a casserole dish; set aside.
  • Cook noodles according to package directions; drain.
  • While noodles are cooking, melt butter in a saucepan and saute the onions until tender. Stir in the flour until absorbed. Slowly add the milk and salt, stirring constantly. Cook and stir until thickened.
  • Combine the tuna, cheese, peas, mushrooms, tarragon, paprika and pepper to white sauce; stir well.
  • Place half of the cooked noodles on the bottom of the prepared casserole dish. Top with half of the creamy tuna mixture. Top that with the remaining half of the cooked noodles -- then the remaining half of the creamy tuna mixture.
  • Evenly sprinkle with the buttered bread crumbs.
  • Bake at 350 for about 25-30 minutes.

SOUTHWEST TUNA CASSEROLE



Southwest Tuna Casserole image

This came from a friend of mine during a recipe exchange. I amended it significantly to make it gluten and dairy free, but I think it still works! It's a super easy dinner recipe for your average night.

Provided by AllergyGirl

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon canola oil
1 medium onion, chopped
1/2 cup celery, chopped
1 1/2 cups corn kernels
1 1/4 cups mayonnaise
1 cup salsa
1 teaspoon chili powder (optional)
6 ounces tuna in water
2 1/2 cups gluten-free pasta (rotini, penne or fusilli)
1 cup goat cheese, shredded (optional)

Steps:

  • Preheat the over to 350 degrees F. Coat a 2-quart casserole dish with non-stick cooking spray and set aside.
  • Cook the pasta according to package directions.
  • Place a large skillet over medium-high heat. Coat with the canola oil, and when the oil is hot, add the onion and celery. Cook and stir until the vegetables soften, about 3 minutes.
  • Stir in corn and cook 2 minutes longer to incorporate.
  • Stir in the mayonnaise, salsa and chili powder until well blended. If it seems too thick, thin with a few teaspoons of non-dairy milk (almond milk, rice milk or soy milk) or some gluten-free chicken stock.
  • Add the tuna and cooked pasta, stirring just to coat.
  • Pour into the prepared casserole dish.
  • Sprinkle top evenly with cheese (optional).
  • Bake for about 25 minutes or until bubbling. Remove from oven and serve immediately.

BEST TUNA NOODLE CASSEROLE



Best Tuna Noodle Casserole image

This tuna noodle casserole is the best with a classic creamy taste from my childhood. The sauce is rich and creamy but not overwhelmingly heavy. The crunch from the topping and fresh bite from the parsley create the perfect balance. Let's not forget that this is a great budget-friendly meal to feed a crowd!

Provided by NicoleMcmom

Time 55m

Yield 8

Number Of Ingredients 18

1 (12 ounce) package egg noodles
4 ¼ teaspoons kosher salt, divided
4 tablespoons salted butter, divided
5 teaspoons olive oil, divided
1 (8 ounce) package sliced fresh mushrooms
1 small white onion, minced
¼ cup all-purpose flour
2 cups milk
1 ½ cups chicken stock
2 tablespoons lemon juice
1 teaspoon Dijon mustard
½ teaspoon ground black pepper
1 ½ cups shredded white Cheddar cheese
1 cup frozen sweet peas
2 (6 ounce) cans tuna, drained
1 cup panko bread crumbs
¼ teaspoon ground paprika
2 tablespoons finely chopped fresh parsley

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  • Bring a large pot of water to a boil. Add egg noodles and 3 teaspoons salt to the boiling water; cook until tender yet firm to the bite, about 6 minutes. Drain noodles. Return to pot and set aside.
  • Heat 2 tablespoons butter and 1 tablespoon oil in a large skillet over medium-high heat. Add mushrooms and onion and cook until mushrooms are softened and onions are translucent, about 4 minutes. Add remaining butter; stir constantly until melted. Sprinkle flour over vegetable mixture and cook, stirring constantly, for 1 minute. Stir in milk and stock and bring to a simmer, stirring often. Simmer for 5 minutes. Stir in lemon juice, Dijon mustard, 1 teaspoon salt, and pepper.
  • Add sauce mixture to reserved noodles. Stir in 1 cup Cheddar cheese, peas, and tuna. Pour mixture into the prepared baking dish and sprinkle remaining Cheddar cheese over the top.
  • Stir together bread crumbs, remaining 2 teaspoons oil, remaining 1/4 teaspoon salt, and paprika in a small bowl. Sprinkle bread crumb mixture evenly over the casserole.
  • Bake in the preheated oven until golden and bubbly, 25 to 30 minutes. Sprinkle with parsley and serve.

Nutrition Facts : Calories 480.8 calories, Carbohydrate 50.6 g, Cholesterol 90.6 mg, Fat 20 g, Fiber 2.8 g, Protein 28.1 g, SaturatedFat 10.1 g, Sodium 1481.4 mg, Sugar 5.8 g

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