Kicked Up Tuna Noodle Casserole Recipe

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Kicked up tuna noodle casserole

Mary Wells


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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20 Min
30 Min


2 can(s)
tuna, packed in water
1 bag(s)
egg noodles
1 can(s)
cream of mushroom soup
1 1/4 c
1 can(s)
mixed vegetables
10 oz
velveeta cheese, cubed
2 tsp
garlic powder
salt and pepper
sleeve ritz or town house crackers, crushed


1Drain tuna and shred with a fork in a large mixing bowl

2Add mushroom soup, milk*, mixed vegetables (drained), Rotel (undrained), garlic powder, and salt and pepper
*I just filled the empty soup can with milk

3Stir to combine all ingredients in bowl. Set aside

4Preheat oven to 350.

5Cook noodles according to package directions

6Cut the Velveeta into 1-inch cubes while the noodles are cooking

7Spray a 9x13 pan or casserole dish with cooking spray

8When noodles are cooked drain in colander but do not rinse

9Put noodles in a 9x13 pan or casserole dish

10Scatter cubed cheese over the hot noodles

11Add tuna mixture to noodles and cheese. Stir to evenly combine

12Sprinkle crushed Ritz or Town House crackers over the noodles

13Bake, uncovered, for 30 minutes or until top is golden and bubbly

14Let casserole sit for 5 minutes before serving

About this Recipe

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #Casserole