Southwestern Tuna Bake
ounces dried bow tie pasta
10 3/4 ounce can condensed cream of mushroom soup
teaspoons chili powder
teaspoon ground cumin
12 ounce can tuna (water pack), drained and flaked
11 ounce can whole kernel corn with sweet peppers, drained
cups nacho-flavor tortilla chips, coarsely crushed
- Preheat oven to 350 degrees F. In a Dutch oven, cook pasta according to package directions; drain. Return to pan. Stir in soup, milk, chili powder, cumin, and salt. Gently fold in tuna and corn. Transfer mixture to an ungreased 2-quart rectangular baking dish.
- Bake, covered, for 20 minutes. Sprinkle with chips. Bake, uncovered, for 10 to 15 minutes more or until heated through. Makes 6 servings.
Nutrition Facts(Southwestern Tuna Bake)
- Per serving:
- 511 kcal cal.,
- 12 g fat
- (3 g sat. fat,
- 4 g polyunsaturated fat,
- 3 g monounsatured fat),
- 27 mg chol.,
- 1322 mg sodium,
- 75 g carb.,
- 5 g fiber,
- 7 g sugar,
- 26 g pro.
- Percent Daily Values are based on a 2,000 calorie diet