Tuna casserole evokes warm homey memories in many folks. I love to eat it but also adore experimenting with it. This time I decided to replace the cream soup and try to add some Mexican flavors. The results were met with overwhelming support from my husband and son. I love putting a crunchy topping in the ramekins and serving them individually.
You'll notice that in the recipe I use a half can of multiple ingredients. If you want to you can easily double the recipe, or you can double everything but the noodles and cheese and set aside half of the bean mixture to use for dip (it was delicious)!
Mexican Tuna Casserole
2 cups dry egg noodles
1/2 15 oz can black beans
1/2 15 oz can black olives
1/2 cup salsa
1 1/2 cups shredded cheddar cheese
2 cans tuna
handful of tortilla chips
1. Preheat oven to 350. Boil water in a large saucepan on the stove. Add 2 cups of dry egg noodles and set for 8 minutes.
2. In the food processor blend a drained can of black beans, salsa, and olives.
3. Once noodles are done cooking drain them. Mix in two cans of drained tuna. Add black bean mixture to noodles and stir. Add 1/2 of the cheese.
Divide the mixture between 6 ramekins that have been sprayed with cooking spray. Crumble a few tortilla chips on the top of each one and then top with shredded cheese. (Note: If you want to be able to flip the casseroles out onto plates to serve you can put the tortilla chips and cheese on the bottom. )
Bake for 10 minutes at 350.