kicked up tuna noodle casserole
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This tuna casserole is a delicious break from the ordinary. My husband and I love tuna casserole but I wanted to spice it up a little. Instead of just the usual mixed vegetables and cheddar cheese I decided to add Rotel with green chilies and cubed Velveeta cheese. We couldn't believe how delicious it was with just a little kick from the Rotel and the creaminess of the Velveeta. I hope you'll agree.
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yield
6 serving(s)
prep time
20 Min
cook time
30 Min
method
Bake
Ingredients For kicked up tuna noodle casserole
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2 cantuna, packed in water
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1 bagegg noodles
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1 cancream of mushroom soup
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1 1/4 cmilk
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1 canmixed vegetables
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10 ozvelveeta cheese, cubed
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2 tspgarlic powder
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salt and pepper
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3/4sleeve ritz or town house crackers, crushed
How To Make kicked up tuna noodle casserole
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1Drain tuna and shred with a fork in a large mixing bowl
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2Add mushroom soup, milk*, mixed vegetables (drained), Rotel (undrained), garlic powder, and salt and pepper *I just filled the empty soup can with milk
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3Stir to combine all ingredients in bowl. Set aside
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4Preheat oven to 350.
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5Cook noodles according to package directions
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6Cut the Velveeta into 1-inch cubes while the noodles are cooking
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7Spray a 9x13 pan or casserole dish with cooking spray
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8When noodles are cooked drain in colander but do not rinse
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9Put noodles in a 9x13 pan or casserole dish
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10Scatter cubed cheese over the hot noodles
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11Add tuna mixture to noodles and cheese. Stir to evenly combine
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12Sprinkle crushed Ritz or Town House crackers over the noodles
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13Bake, uncovered, for 30 minutes or until top is golden and bubbly
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14Let casserole sit for 5 minutes before serving
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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