Jalapeno Tuna Noodle Casserole
Jalapeno Tuna Noodle Casserole has a nice spicy kick. It's super creamy and cheesy and loaded with jalapenos. The crushed jalapeno-flavored potato chip topping is my favorite part.
Servings: 8
Equipment
Ingredients
- 12 ounces Cavatappi pasta or any pasta shape
- 1 (10.5-ounce) can condensed cream of mushroom soup
- 1 (10.5-ounce) can condensed cream of celery or cream of chicken soup
- 1 cup sour cream
- 1 cup milk
- 1 cup frozen peas thawed
- 2 jalapeno peppers finely chopped
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 2 (6.4-ounce) pouches water-packed tuna drained
- 2 cups shredded sharp cheddar cheese
Topping
- 3 cups jalapeno kettle chips coarsley crushed
- 1 cup shredded sharp cheddar cheese
Instructions
- Cook pasta to al dente in salted water according to package directions. Drain.Preheat oven to 350 degrees and grease a 9x13-inch baking dish.
- In a large bowl, stir together both condensed soups, sour cream, milk, peas, jalapenos, pepper, and salt.
- Stir in tuna and cheddar cheese.
- Stir in pasta and transfer to prepared baking dish.
- Cover with foil and bake for 20 minutes.
- Uncover and sprinkle the chips and cheddar cheese on top. Bake uncovered for 10 to 15 minutes. Serve.
Nutrition
Calories: 682kcal | Carbohydrates: 60g | Protein: 31g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.02g | Cholesterol: 85mg | Sodium: 1163mg | Potassium: 810mg | Fiber: 4g | Sugar: 6g | Vitamin A: 962IU | Vitamin C: 19mg | Calcium: 409mg | Iron: 3mg