Créé avec l’IA
Southwestern Tuna Casserole
55 min 551 kcal par portion Moyen
Ingrédients
4 Portions
- elbow macaroni2 cups
- cream of tomato soup10 oz
- almond milk1 cup
- corn kernels1 cup
- tuna10 oz
- shredded Mexican cheese blend1 cup
- crushed tortilla chips0,5 cup
Instructions
- 1
Preheat your oven to 350°F (175°C).
- 2
Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
- 3
In a large mixing bowl, combine the cream of tomato soup and almond milk. Stir until well blended.
- 4
Add the cooked macaroni, corn kernels, drained tuna, and half of the shredded Mexican cheese blend to the soup mixture. Mix until all ingredients are evenly distributed.
- 5
Transfer the mixture into a greased casserole dish, spreading it out evenly.
- 6
Sprinkle the remaining shredded Mexican cheese blend over the top of the casserole.
- 7
Top with crushed tortilla chips for a crunchy finish.
- 8
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- 9
Remove from the oven and let it cool for a few minutes before serving. Enjoy your Southwestern Tuna Casserole!
