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Southwestern Tuna Bake

Makes: 6 servings
Prep 25 mins Bake 350°F 30 mins
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)
  • Servings Per Recipe 6,
  • cal. (kcal) 511,
  • Fat, total (g) 12,
  • chol. (mg) 27,
  • sat. fat (g) 3,
  • carb. (g) 75,
  • Monosaturated fat (g) 3,
  • Polyunsaturated fat (g) 4,
  • Trans fatty acid (g) 0,
  • fiber (g) 5,
  • sugar (g) 7,
  • pro. (g) 26,
  • vit. A (IU) 534,
  • vit. C (mg) 5,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 0,
  • Niacin (mg) 8,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 161,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 1322,
  • Potassium (mg) 481,
  • calcium (mg) 111,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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