What is The Best Tuna Noodle Casserole? Obvi Southwestern Tuna Casserole.
Growing up, if you wold have told me that I would be talking about the best tuna noodle casserole, I would have thought you had gone mad. I don’t know, I think I had reservations about tuna and then canned tuna. But oh how the times have changed. Give me all the tuna cuz I love it!
Okay, so to address the elephant in the room…. quarantine.
Honestly, this Southwestern Tuna Casserole is such a good option while we are on lock down. A lot of the ingredients are shelf stable. So go ahead, open up your cabinet door, and wave hello to your bulk of 40 plus canned tuna you have sitting there……. And just to think, your initial intention was that you and your family would be eating close to 70 canned tuna salad sammies. MWHAHAHAHAHA.
Don’t worry Boo Boo’s I got you
Canned tuna never looked so nice. The reason I deem this the best Tuna Noodle Casserole, is because it has a nice personal twist. Yes, I put a spicy kick to make this not your average tuna casserole, but a Southwestern Tuna Casserole. And holy moley, did it not disappoint. Every bite is a creamy, zesty surprise!
You can really use any type of noodles for this casserole. Just be sure to follow the instructions on the box. I used my pasta obsession, Banza. Per serving, Banza pasta has 14 grams of protein in a 2 oz in comparison, of the 2 grams of protein in traditional pasta. I know, I know I’ve talked about this pasta before- but it’s just my fav! Life hack, if it’s your fav too , you can order bulk orders of 6 either on a monthly or bi-monthly subscription through Amazon. Subscribing saves you money and you’ll always be stocked. You’re Welcome. And no, I’m not an affiliate- Just passionate.
Anywho, The Best Tuna Noodle Casserole isn’t going to bake itself. Start your ovens people, this is not a drill.
Southwestern Tuna Casserole
Canned Tuna just had a glow up, with this Southwestern Tuna Casserole recipe. And in my option this is the Best Tuna Noodle Casserole!
- 2- 5oz can Tuna, drained and flaked
- 1 Red Bell Pepper, diced
- 2 Jalapeno, diced
- 1 cup Frozen Corn
- 1/2 Red Onion, Diced
- 2 tbsp Garlic, minced
- 1 tsp Cumin
- 1 tbsp Chili Powder
- 1 cup Frozen Peas
- 12 oz Pasta of Choice, cooked according to package instructions
- 1-10 oz Cream of Mushroom Soup
- 8 oz cup Water
- 1 cup Mexican Cheese Blend
- 1/4 cup Bread Crumbs of Choice
- 2 tbsp Olive Oil
- Salt and Pepper
- Optional toppings: Green Onions, Sour Cream, Salsa, Avocado, etc
Preheat Oven to 375 degrees
Heat olive oil in a medium sized skillet, add chopped onion and minced garlic. Stir until fragrant
Add diced red bell pepper, jalapeno, frozen corn, and frozen peas
Stir in Chili Powder and Cumin, cook until peppers have softened
Season with salt and pepper
In Medium/Large casserole dish add cooked skillet ingredients, tuna, cooked pasta, cream of mushroom, and water
Mix with large wooden spoon until equally distributed
Sprinkle cheese, followed by breadcrumbs over the top
Pop in the oven for 25 minutes
When done cooking top with whatever toppings you would like!
5.6g Saturated fat