Kicked Up Tuna Noodle Casserole Recipe

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Kicked up tuna noodle casserole

Mary Wells

By
@Mary_S_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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Serves:

6

Prep:

20 Min

Cook:

30 Min

Method:

Bake

Ingredients

2 can(s)
tuna, packed in water
1 bag(s)
egg noodles
1 can(s)
cream of mushroom soup
1 1/4 c
milk
1 can(s)
mixed vegetables
10 oz
velveeta cheese, cubed
2 tsp
garlic powder
salt and pepper
3/4
sleeve ritz or town house crackers, crushed

Directions Step-By-Step

1
Drain tuna and shred with a fork in a large mixing bowl
2
Add mushroom soup, milk*, mixed vegetables (drained), Rotel (undrained), garlic powder, and salt and pepper
*I just filled the empty soup can with milk
3
Stir to combine all ingredients in bowl. Set aside
4
Preheat oven to 350.
5
Cook noodles according to package directions
6
Cut the Velveeta into 1-inch cubes while the noodles are cooking
7
Spray a 9x13 pan or casserole dish with cooking spray
8
When noodles are cooked drain in colander but do not rinse
9
Put noodles in a 9x13 pan or casserole dish
10
Scatter cubed cheese over the hot noodles
11
Add tuna mixture to noodles and cheese. Stir to evenly combine
12
Sprinkle crushed Ritz or Town House crackers over the noodles
13
Bake, uncovered, for 30 minutes or until top is golden and bubbly
14
Let 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