jason's spicy creamy southwest tuna casserole
I usually cook with cream of mushroom soup ONLY if I can find the organic variety. Popular non-organic brands contain MSG and other GMOs that we refuse to consume in my household. Alternatively, it's very easy to make your own cream of mushroom soup by sauteing sliced mushrooms with butter and heavy cream over low heat.
prep time
20 Min
cook time
20 Min
method
Bake
yield
4 serving(s)
Ingredients
- 1 can rotel
- 1 can cream of mushroom soup
- 1 bag egg noodles
- 2 cans tuna, canned
- 2 cups monterey jack cheese
- 1 cup yellow onions
- 1 clove garlic
- 1 tablespoon butter, unsalted
- 1 tablespoon red pepper, crushed
How To Make jason's spicy creamy southwest tuna casserole
-
Step 1Pre-heat oven to 425 degrees.
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Step 2Boil egg noodles in a large pot with 1 teaspoon of salt for about 10 minutes. The noodles should be slightly under-cooked or al dente. Remove from heat and drain.
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Step 3Saute diced onion in the butter. Once onions begin to caramelize, add the minced garlic. Continue to saute until the garlic turns golden, about 30-45 seconds, then remove from heat immediately to stop the garlic from cooking.
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Step 4In a large bowl, gently fold ingredients together: tuna, Rotel, Cream of Mushroom, onions and garlic, 1 cup of shredded cheese, pasta and crushed red pepper.
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Step 5Pour mixture into a 9x12 casserole dish and top with the remaining cup of cheese.
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Step 6Bake for 20-30 minutes or until bubbly.
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Step 7Remove from oven promptly and let cool 15 minutes. The casserole will continue to cook and set during this time.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Fish
Category:
Pasta
Category:
Casseroles
Keyword:
#tuna
Keyword:
#Casserole
Keyword:
#fusion
Keyword:
#southwest
Keyword:
#mexican
Ingredient:
Seafood
Method:
Bake
Culture:
Southwestern
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