March 23, 2011 by Flora Dawn
Okay, you are probably thinking I have lost my mind, Tex-Mex Tuna Casserole?!
I am not a huge fan of traditional casseroles, they seem so blah and bland; I guess reminiscent of bad cafeteria food. You know, creamy, soupy scoops of something slopped onto your plate-there’s dinner. Um…no thanks.
But when I came across a Tex-Mex Tuna Casserole recipe from Cat Cora and had to give it a try (I modified the recipe some). Seriously, it’s very tasty and a nice change from regular, kind of boring, tuna casserole.
I use mild salsa and cheddar cheese to keep this super kid-friendly; but you could always use a hotter salsa and some pepper-jack cheese if you prefer a more grown-up taste.
With corn, onions, salsa, and some cilantro, this is probably not your mom’s tuna casserole; but then again, that’s the point! It’s a hit at my house, especially with the kids.
Tex-Mex Tuna Casserole
- 12 ounces gluten-free pasta (I use fusilli)
- 1 TB olive or canola oil
- 1 medium onion chopped (about 1 cup)
- 1/2 cup chopped celery
- 1 1/2 cups corn (I just use frozen)
- 1 cup salsa
- 1 cup nonfat Greek-style plain yogurt or sour cream
- 1 6-ounce can tuna, drained
- salt and pepper to taste
- 2 TB fresh chopped cilantro (or more to taste)
- 1 cup grated cheddar cheese
- Bring a large pot of water to a full boil and cook pasta according to package directions.
- Meanwhile, preheat oven to 350 and grease a casserole dish.
- Heat the oil in a large skillet over medium-high heat and add onions and celery; cooking until softened, about 3 minutes. Add corn and cook for another 2 minutes. Remove from heat and stir in salsa.
- When pasta is cooked, drain it. Return the pasta to the pot and add the yogurt, tuna, and cooked vegetables, stir to combine. Add salt and pepper if desired. Pour into the casserole dish and top with cilantro and cheese.
- Bake for 20-25 minutes or until bubbling and cheese is browned. Remove from oven and let cool for 5-10 minutes before serving.