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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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! Ingredients:
1 (16 ounce) bag spiral shaped pasta |
1 (10 ounce) can cream of mushroom soup |
1/4 cup sour cream |
2 cups milk |
1 (10 ounce) can rotel tomatoes & chilies, drained (spice level to taste) |
1 (10 -12 ounce) can corn, drained |
1 1/2 cups colby-monterey jack cheese, shredded (or any mexican cheese mixture will do) |
2 (6 ounce) cans tuna, drained & flaked |
1/2 cup corn tortilla chips, crumbled (optional) |
Directions:
1. Preheat oven to 350 degrees F.
2. Cook and drain the pasta according to package instructions.
3. In large bowl, combine cream of mushroom soup, sour cream and milk; stir in Rotel, corn, 1 Cup cheese, tuna and cooked pasta.
4. Salt and Pepper to taste.
5. Turn into greased 3-quart baking dish.
6. Top with remaining 1/2 Cup cheese and crumbled tortilla chips.
7. Bake 30 minutes or until bubbling.
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