Spicy Tuna & Noodles

3
Dawn Whitted

By
@dawn01

This is my twist on the everyday tuna casserole that I remember as a kid. My family really enjoys the "spicy" version! It's cheesy, creamy, full of heat and comfort food all in one. I would recommend this for a potluck or football party food.

**If you think this will be too spicy cut back on the red pepper flake and it's great without the jalapeno too.

Rating:

★★★★★ 1 vote

Comments:
Serves:
6-8
Prep:
25 Min
Cook:
45 Min
Method:
Bake

Ingredients

  • 12 oz
    no yolk egg noodles
  • 1 Tbsp
    extra virgin olive oil
  • 1 Tbsp
    unsalted butter
  • 1 medium
    yellow onion, diced
  • 1/2 medium
    red bell pepper, diced
  • 1/2 medium
    green bell pepper, diced
  • 1 medium
    jalepeno pepper, diced
  • 1/2 c
    mushrooms, diced
  • 1 can(s)
    cream of mushroom soup, fat-free
  • 1 can(s)
    cream of chicken soup, fat-free
  • 1/4 c
    sour cream, light
  • 1 can(s)
    milk, 1%
  • 1 clove
    garlic, minced
  • 1-3 pinch
    red pepper flakes, according to your taste
  • 1-2 pinch
    salt and pepper, according to your taste
  • 2 can(s)
    tuna, packed in water (drained)
  • 1 c
    cheddar cheese, shredded
  • TOPPING

  • 3 Tbsp
    olive oil, extra virgin or butter
  • 3-4 slice
    white sandwich bread, diced
  • 1/2 tsp
    garlic salt with parsley

How to Make Spicy Tuna & Noodles

Step-by-Step

  1. Bring large pot of water to a boil and add no yolk egg noodles. Boil according to package directions until al dente. Approximately 10 minutes. Drain water from noodles and reserve.
  2. Meanwhile in large skillet add olive oil and butter to melt. Add diced yellow onion, bell pepper, jalepeno and saute until tender. Add mushrooms saute for a few more minutes.
  3. Add drained tuna, minced garlic, soups, sour cream, milk, red pepper flake, salt and pepper to taste. Let simmer for 5-10 minutes on medium heat. Shut heat off.
  4. Spray 9x13 casserole dish with nonstick cooking spray and add drained noodles. Pour tuna mixture over noodles and stir until well combined. Top the casserole with shredded cheese.
  5. TOPPING:
    Add olive oil or butter to clean skillet on medium heat. Add cubed bread to skillet and stir to cover bread with oil. Saute to brown for 5 minutes making sure not to scorch the bread crumbs. Sprinkle lightly with garlic salt before removing from heat. Then top casserole with seasoned bread crumbs.
  6. Bake uncovered in 350 degree oven for 35-45 minutes to heat through and crisp topping.

    My family likes to add hot sauce to this when they dish up. And it goes great with any veggie. We prefer corn, cottage cheese, and a small side salad.

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