Tex-Mex Tuna Casserole

Wow, it’s already February! Where has this year gone?!

Both my wife and I have been extremely busy since pretty much Thanksgiving, so I have been looking for meals that are fast and delicious, but will also hold well to accomodate our ever-changing schedules.

Tuna casserole is always a good fall back option, but it feels like we’ve done it to death. So I decided to spice it up a little with this recipe I adapted from one I found on The Cooking Blog. It takes only a few minutes to prepare, it can be held in the refrigerator until we were ready to eat, and it cooks fast. Plus, it was pretty rich and creamy — despite being low-fat — so I was able to hold it in a 200F oven until we were both ready to eat.

This spiced-up version of tuna casserole was delicious and — like traditional tuna casserole — it tastes even better the next day heated up.

So if you’re looking for a new take on an old favorite, you should give this recipe a try. Most of the ingredients are probably already lying around your kitchen, plus it’s super fast, super easy, and super tasty! Now, if you’ll excuse me, I’ve got to get back to work!

Tex-Mex Tuna Casserole

1 large can chunk tuna in water, drained

2 cups fat-free cottage cheese

3/4 cup fat-free sour cream

1/2 red onion, small dice

1 small can diced green chiles

2 TBS chipotle salsa (or just regular salsa)

1/2 bag egg noodles, cooked

Sea salt and fresh cracked black pepper to taste

1/2 cup bread crumbs

1/2 cup cashews, chopped fine

1. Preheat oven to 350F. Boil egg noodles according to package instructions, usually about 7 minutes. Drain and rinse under cold water to stop the cooking process.

2. In mixing bowl, combine the tuna, cottage cheese, sour cream, onion, chiles, salsa and noodles. Season with salt and pepper and transfer to casserole dish.

3. Combine bread crumbs and cashews in small bowl then sprinkle over casserole. Dish can be stored in refrigerator up to a day, or in freezer for up to a week, until you are read to serve it.

4. Bake at 350F for 45 minutes or until casserole is brown and bubbly. Allow more time if cooking from frozen, or better yet allow to defrost first.

I served mine with spicy Sriracha sauce. My wife normally puts ketchup on her tuna casserole (I know, right?) but she said this one was so good it didn’t need any! Yay!

What quick and easy meals do you like to prepare for those days when you’re too busy to spend a lot of time in the kitchen? Share your story in the comments section below. And thanks for looking at my blog!

10 thoughts on “Tex-Mex Tuna Casserole

    • It was different. In a good way, though. We liked it and plan on making it again.

      One of the funny by-products of writing this blog is that we no longer have many of the recipes that were a staple for us pre-blog because I always have to come up with new ideas. it’s fun, though.

  1. Pingback: Tex-Mex Tuna Casserole « bonnibelleanderson

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