Kicked up tuna noodle casserole

Kicked Up Tuna Noodle Casserole Recipe

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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.

☆☆☆☆☆ 0 votes
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 Kicked up tuna noodle casserole

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