Southwest Tuna Noodle Casserole

This easy Southwest twist on classic tuna casserole is packed with flavor and pantry staples. Tender egg noodles are mixed with tuna, black beans, corn, and Rotel, then coated in a homemade creamy sauce. The casserole is topped with crushed tortilla chips and melty shredded cheese for a crunchy, cheesy finish. It comes together fast, feeds a crowd, and makes a comforting, budget-friendly dinner everyone will love. Perfect for busy weeknights!

Course Main Course

Cuisine American

Keyword canned tuna, southwest tuna casserole, tuna bake, tuna casserole, tuna noodle casserole

Prep Time 5

Cook Time 40

Total Time 45

Servings

Calories 516kcal

Author Christina

Ingredients

1 pkg egg noodles
4 tablespoons butter
4 tablespoons flour
2 cups milk
2 cans tuna drained
1/2 cup sour cream
2 cups shredded cheese cheddar or pepper jack or a mixture
1 can corn
1 can black beans drained
1 can rotel tomatoes
1 teaspoon chili powder
1/2 teaspoon cumin
salt and pepper to taste
2 cloves garlic crushed
crushed tortilla chips

Instructions

Start by cooking the noodles until just tender. You don’t want them too soft because they’ll cook more in the oven.
Drain them and set aside.
In the pan, melt butter.
Add flour and stir and cook until just starts to brown
Dump in milk and whisk until thick and bubbly
Add sour cream, salt and pepper, garlic, chili powder, and cumin.
Stir well.
Add corn (with liquid), beans, Rotel (with liquid), and tuna.
Add the noodles and stir gently until everything is coated in the creamy sauce.
Pour the mixture into a casserole dish, sprinkle cheese on top, and add crushed tortilla chips for a crunchy Southwest finish. Bake at 350 for 30 minutes or until bubbly and golden.

Nutrition