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Southwest Tuna Casserole Recipe

Tuna casserole doesn't have to be boring when you can add the bold and spicy flavours of the Southwest! The best part? Because it's cooked in one-pot, there's virtually no clean-up required!

Prep Time: 20 Mins | Total Time: 45 Mins | Makes: 4

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Ingredients:

2 1/2 cups (625 mL) rotini pasta
1 tbsp (15 mL) vegetable oil
1 medium onion, chopped
1/2 cup (125 mL) chopped celery
1 1/2 cups (375 mL) Green Giant* Frozen NIBLETS* WHOLE KERNEL CORN or Peaches & Cream Whole Kernel Corn
1 can (10 oz/284 mL) cream of mushroom soup
1 cup (250 mL) Old El Paso* Thick N' Chunky Salsa
1 tsp (5 mL) chili powder
1 can (6.5 oz/184 g) tuna, drained and flaked
1 cup (250 mL) shredded Cheddar cheese

Method:

Heat oven to 350°F (180°C). Cook pasta according to package directions. Drain.
Meanwhile, in large skillet, heat oil over medium-high heat. Cook onion and celery for 3 minutes.
Stir in corn and cook 2 minutes longer or until thawed. Stir in soup, salsa and chili powder until well blended.
Add tuna and pasta, stirring just to coat. Pour into greased 2-quart (2 L) casserole. Sprinkle with cheese. Bake for about 25 minutes or until bubbling.

Tip: Any short-cut pasta such as penne or fusili would work equally well in this revamped family favourite.

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