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Spicy Tuna Noodle Bake's picture
  Philadelphia cream cheese 4 Ounce, softened
  Clam chowder/Cream and mushroom soup 1 Can (10 oz)
  Chopped marinated red peppers 1⁄4 Cup (4 tbs)
  Black pepper 1 Teaspoon
  Diced celery 1 Cup (16 tbs)
  Onion 1 Small, chopped
  Canned chopped green chiles 4 Ounce (1 Can)
  Mayonnaise 1⁄4 Cup (4 tbs)
  Garlic 2 Clove (10 gm), minced
  Canned sliced black olives 4 Ounce, drained (1 Can)
  Mozzarella cheese 8 Ounce, shredded
  Egg noodles 10 Ounce, cooked al dente, drained
  Canned tuna 18 Ounce, drained (Three 6 Ounce Cans)
  Canned green peas 8 Ounce, drained
  Canned french fried onions 6 Ounce (1 Can)

Combine the cream cheese, clam chowder, red peppers, black pepper, celery, onion, green chiles, mayonnaise, garlic, olives and 6 ounces of the mozzarella cheese in a large bowl; mix well.
Fold in the noodles, tuna and green peas.
Spoon the tuna mixture into a greased 9x13 inch baking dish.
Sprinkle with the remaining 2 ounces mozzarella cheese and french fried onions.
Bake at 350 degrees for 30 minutes.
Reduce heat to 200 degrees and bake for 10 to 15 minutes longer or until hot and bubbly and beginning to brown.
Let stand at room temperature for 10 minutes before serving.

Recipe Summary

Side Dish

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