Cheesy Mexican Tuna Bake

A double dose of cheddar cheese plus green chilies and salsa give this creamy tuna bake a Mexican twist.



PREP: 25 minutes
BAKE: 35 minutes
OVEN: 375°F
MAKES:6 servings

INGREDIENTS
2 ¼ cups dried medium noodles (about 5 ounces)
1 11-ounce can condensed nacho cheese soup
½ cup dairy sour cream
½ cup milk
1 4-ounce can diced green chile peppers, undrained
1 tablespoon dried minced onion
1 12-ounce can tuna (water pack), drained and flaked
½ cup shredded cheddar or Monterey Jack cheese (2 ounces)
1 cup coarsely broken nacho cheese-flavored tortilla chips or plain tortilla chips
Purchased salsa
Dairy sour cream

PREPARATION
1. Cook noodles according to package directions; drain. Set aside.
2. In a large bowl combine soup, the ½ cup sour cream, and the milk. Stir in undrained chile peppers and dried onion. Fold in cooked noodles and tuna. Spoon into an ungreased 1½ -quart casserole.
3. Bake, covered, in a 375°F oven for 30 minutes. Uncover. Sprinkle with cheese; top with chips. Bake, uncovered, for 5 to 10 minutes more or until heated through. Serve with salsa and additional sour cream.

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