Tex-Mex Tuna Casserole
A creamy, flavorful Tex-Mex tuna casserole combining tuna, cottage cheese, green chilies, and crispy crackers, perfect for a comforting and protein-packed meal for the whole family.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, combine drained, flaked tuna, low-fat cottage cheese, sour cream, diced red onion, diced green chilies, salsa, and cooked drained noodles.
- Turn the mixture into a 2-quart casserole dish coated with nonstick spray.
- Combine saltine crackers and chopped cashew nuts.
- Sprinkle the cracker and cashew mixture over the casserole.
- Bake uncovered for 30 minutes.
Tips & Substitutions
For a creamier texture, you can substitute Greek yogurt for the sour cream. If you prefer a spicier kick, add jalapeños to the mix. Using whole wheat noodles can add extra fiber to the dish. You could also experiment with different types of canned tuna, like albacore for a milder flavor. This dish can be made ahead of time and refrigerated before baking.
Serving Suggestions
Serve the Tex-Mex Tuna Casserole with a side salad for a refreshing contrast. A dollop of additional salsa on top can enhance the flavor. Consider pairing it with cornbread or tortilla chips for some crunch. This casserole also pairs beautifully with Seafood Nachos for a fun twist at a gathering.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover the casserole with foil and warm it in a 350°F (175°C) oven for about 20 minutes, or until heated through. You can also microwave individual portions for quicker reheating, but be careful not to overcook.
Nutrition & Diet Analysis (per serving)
Each serving of Tex-Mex Tuna Casserole contains roughly 1067 calories, with 22g protein, 127g carbohydrates, and 56g fat. It is an excellent source of protein (45% of the Daily Value), potassium (33% of the Daily Value), and calcium (23% of the Daily Value), and a good source of vitamin C and iron. Note that it is relatively high in sodium, at 1155mg per serving (50% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh tuna instead of canned?
Yes, you can use fresh cooked tuna instead of canned. Just make sure it’s flaked and well-drained. This will give the casserole a fresher taste, but you may need to adjust the seasoning to match the flavor profile of canned tuna.
Can I make this casserole ahead of time?
Absolutely! You can prepare the casserole up to the baking step, cover it tightly, and refrigerate it for up to 24 hours. When you're ready to bake, simply remove it from the fridge and bake as directed, adding a few extra minutes to the cooking time if it's cold from the fridge.
What can I substitute for the cottage cheese?
If you're not a fan of cottage cheese, ricotta cheese is a great substitute that will still provide creaminess. For a dairy-free option, consider using silken tofu blended until smooth, which will maintain the texture without the dairy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).