I grew up eating tuna noodle casserole often. In fact, I ate so much of it, I refused to even eat it again for several years. One day, I got the idea of reinventing boring tuna noodle casserole into something totally different! My family approved! Try this casserole for an entree reminiscent of Mexico.
Ingredients:
1 16oz. package wide egg noodles
1½ c. reserved pasta water
2 12oz. cans chunk light tuna in water, drained
1 10 3/4oz. can cheddar cheese soup
1 10 3/4oz. can cream of chicken soup
1 4oz. can small green chiles or jalapeños, drained
1 t. ground cumin
½ t. ground coriander (optional)
½ t. garlic powder
½ t. chili powder
1 8oz. package shredded cheddar cheese (I use sharp)
2 c. crushed potato or tortilla chips
Boil noodles in salted and oiled water for 3-4 minutes. They will finish cooking when they bake. Make sure to reserve 1½ cups of water when done cooking.
Drain the tuna and make sure no water remains.
Combine soups, spices and jalapeños (or chiles) in a medium bowl.
Combine noodles with soup mixture; add tuna. Gradually add the reserved pasta water. Place mixture in a greased 9x13 pan.
Cover with shredded cheddar cheese (you may not use the entire bag). Top with the crushed potato chips just before baking.
Bake at 350º for 45-60 minutes or until cheese is melted and chips are lightly toasted.
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