Southwestern Tuna Bake

Southwestern Tuna Bake Enlarge Image
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10 users rated this recipe an average rating of 3.0
Makes:
6 servings
Prep:
25 mins
Bake:
30 mins 350°F
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Southwestern Tuna Bake

Ingredients
12
ounces dried bow tie pasta
2
10 3/4 ounce can condensed cream of mushroom soup
1
cup milk
2
teaspoons chili powder
1
teaspoon ground cumin
1/4
teaspoon salt
1
12 ounce can tuna (water pack), drained and flaked
1
11 ounce can whole kernel corn with sweet peppers, drained
4
cups nacho-flavor tortilla chips, coarsely crushed

Directions

  1. 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.
  2. 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
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