Jalapeno Tuna Casserole Recipe: This Creamy Tuna Casserole Recipe Packs a Little Heat by Donna John

Casseroles Dinner
a month ago
Jalapeno Tuna Casserole Recipe: This Creamy Tuna Casserole Recipe Packs a Little Heat

Never a fan of tuna casseroles, a jalapeno tuna casserole recipe did catch my eye because of all the cans of tuna in my pantry from my pandemic shopping trip. After a few adjustments and a little tweaking, this tuna casserole recipe got a thumbs up. 

You'll need:

  • 6 ounces cavatappirotinipenne or your favorite pasta shape, cooked according to package directions for al dente
  • 1 can cream of celery soup
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 1/2 cup frozen peas
  • 1 jalapeno pepper, chopped
  • 1 - 2 cans water-packed tuna, drained well 
  • 1 cup shredded cheddar cheese

Topping

Here's how to make it:

Combine the soup, sour cream, milk, peas, jalapeno, tuna and cheese in a large bowl. Mix well and season with salt and pepper, to taste.

Stir in the pasta. Mix well.

Pour into a 13x9-inch baking dish.

Combine the crushed potato chips and cheese.

Sprinkle the topping over the top of the casserole.

Cover the casserole with foil. Bake in a preheated 350-degree F oven for about 20 minutes. Uncover and bake about 10 minutes more. Serve.

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Donna John
I used one can of tuna, but my husband said he may like another one added next time. I honestly was surprised at how much I enjoyed this recipe. I grew up eating tuna casserole, and was never a fan. The leftovers heated up great, too. Still creamy. I would have doubled the jalapenos in it, but my husband doesn't like things too spicy.
Cassiday
Mmm, sounds good.
Elisa A. Schmitz 30Seconds
Comfort on a plate! I think I would go for two cans of tuna, too, Donna John . YUM!

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