Last week Justin found this recipe for Tuna Noodle Bake and thought it looked good. We weren't sure about the Southwest part so I left out the green chilies and substituted bread crumbs for the tortilla chips. We both thought the flavor was very good. The casserole was a tad bit soupy, I'm hoping it will set up as it cools. Enjoy!
1 package (16 ounces) egg noodles
2-1/2 cups milk
2 cans (6 ounces each) light water-packed tuna, drained
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup (4 ounces) shredded cheddar cheese
1 can (4 ounces) chopped green chilies
2 cups crushed tortilla chips
Directions
Cook noodles according to package directions. Meanwhile, in a large bowl, combine the milk, tuna, soups, cheese and chilies. Drain noodles; gently stir into tuna mixture.
Transfer to an ungreased 13-in. x 9-in. baking dish. Sprinkle with tortilla chips. Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Yield: 6 servings.
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