Ingredients

The following ingredients have 6 Servings
  • 12 oz. Reames Homestyle Egg Noodles (can be found in the freezer section of your grocery store)
  • 2 tablespoons butter
  • 1 medium yellow onion (diced)
  • 1 red bell pepper (diced)
  • 1 jalapeño pepper (seeded and diced (leave seeds in if you like spicy))
  • 2 tablespoons taco seasoning
  • 1 cup chicken stock/broth
  • 8 oz. sour cream
  • 1 cup frozen corn
  • 10 oz. canned solid white albacore tuna packed in water (drained and flaked apart with a fork (2 small cans))
  • 2 tablespoons fresh cilantro (chopped)
  • 1 cup tortilla chips (crushed)
  • 1 cup Mexican cheese blend (shredded (or cheddar or Monterey Jack cheese))
  • chopped fresh cilantro and red onion (for garnish (optional))

Instruction

  • Preheat oven to 425 degrees F and cook the frozen egg noodles according to directions in a medium sized pot.
  • Meanwhile, heat butter (2 tablespoons) in a 12-inch cast iron or other oven-safe skillet over medium-high heat.
  • Sauté the onions, bell pepper, and jalapeño in the butter until softened and beginning to brown, stirring occasionally (about 5 minutes).
  • Add the taco seasoning (2 tablespoons). Stir to coat the veggies and continue sautéing, stirring constantly, for about 30 seconds.
  • Add the chicken broth (1 cup). Use a wooden spoon to make sure any stuck-on bits are scraped up from the bottom of the skillet.
  • Turn the heat to medium-low. Stir in the sour cream (8 oz).
  • Add the frozen corn (1 cup), tuna, cooked egg noodles, and cilantro (2 tablespoons). Stir well to incorporate and turn off the heat.
  • Sprinkle the crushed tortilla chips (1 cup) on top of the casserole, followed by the cheese (1 cup).
  • Bake uncovered at 425 degrees for 15-20 minutes, or until chips are toasted and cheese is melted and beginning to brown.