Southwest Tuna Macaroni and Cheese Casserole

Southwest Tuna Macaroni And Cheese Casserole Recipe

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Cindi Bauer


This is one of my "favorite" tuna casserole recipes! It was Stacky5 at who originally posted the recipe, but I did modify the recipe somewhat. I substituted one can of soup for another, plus I added a bit more of the macaroni. I really liked this dish reheated the next day in the microwave, as it was still nice and creamy!

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2-1/2 cups
uncooked macaroni (*see note)
1 can
(10-3/4 oz.) campbell's fiesta nacho cheese soup
1 soup can
filled with milk (l used 2% milk)
1/2 cup
mayonnaise (do not use salad dressing)
1 cup
shredded sharp cheddar cheese
1/4 tsp.
pepper (*or use mccormick's hot shot! seasoning)
2 (5 oz.)
cans solid white albacore tuna in water, drained well
3 Tbsp
italian-style bread crumbs
2 Tbsp
butter, melted
(*note: mccormick hot shot! seasoning, is a blend of black pepper and red pepper. )

How to Make Southwest Tuna Macaroni and Cheese Casserole


  • 1Grease the inside of one 2-1/2 quart casserole baking dish; set dish aside.
  • 2Cook macaroni according to package directions to "al dente" (9 to 11 minutes). Once cooked, drain and rinse with cold water, then drain again.
  • 3While the macaroni is cooking, in a large bowl combine together, the soup, milk, and mayonnaise. Then stir in the shredded cheese, pepper, and tuna. (If desired, sprinkle in a bit of salt.)
  • 4Stir in the cooked macaroni, then pour the mixture in the casserole baking dish.
  • 5Sprinkle the bread crumbs evenly on top, then pour the melted butter over the bread crumbs.
  • 6Place casserole (uncovered) in a 350 degree oven, and bake for 30-35 minutes. (I baked mine for 35 minutes.)
  • 7Once heated through, remove from the oven and serve immediately.
  • 8*Note: Whenever I make this casserole, I always use Rotini pasta, and use 3 cups, which I cook anywhere from 10-11 minutes. Also, if I don't have a can of Fiesta Nacho Cheese Soup on hand, but have a can of cheddar cheese soup, I'll use that, and I'll only use a half soup can of milk, plus a half soup can of mild salsa. I'll also substitute shredded Mexican cheese for the cheddar.

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