Name: Spicy Tuna Noodle Bake with Pepper Jack and Jalapeño Chips
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 10
Ingredients: 1 package egg noodles (12-ounce); 2 cans condensed cream of mushroom soup (10.5-ounce each); 1 cup shredded pepper Jack cheese (4 ounce); 1 cup shredded cheddar cheese (4 ounce); 2 cans solid white tuna packed in water (5-ounce each), drained; 1 cup frozen green peas; 1 can mild or hot diced green chiles (7-ounce); ¼ cup chopped red bell pepper; ½ tsp garlic powder; ½ tsp black pepper; ¼ tsp salt; milk, as needed; 1 cup lightly crushed jalapeño-flavor kettle chips; sliced fresh jalapeño pepper, for garnish

Spicy Tuna Noodle Bake with Pepper Jack and Jalapeño Chips

A bold twist on classic tuna casserole, this dish combines creamy mushroom soup, two kinds of cheese, green chiles, and jalapeño-flavored chips for a crunchy, spicy finish.

Prep10 min

Cook25 min

Total35 min

DifficultyEasy

Servings10

This casserole is perfect when you want something comforting but with a kick. The cream of mushroom soup keeps everything moist and creamy, while the pepper Jack and cheddar add a gooey, cheesy layer.

Crushed jalapeño-flavored kettle chips on top bring both heat and crunch, and a few fresh jalapeño slices make it look as spicy as it tastes. It's a quick, family-friendly dinner that comes together in just over half an hour.

Method

Preheat the oven to 425°F. Bring a large pot of lightly salted water to a boil. Cook the egg noodles according to package directions until al dente, then drain.
In a large bowl, combine the drained noodles with the condensed cream of mushroom soup, 1/2 cup each of the shredded pepper Jack and cheddar cheeses, the drained tuna, frozen peas, diced green chiles, chopped red bell pepper, garlic powder, black pepper, and salt. Stir until everything is evenly mixed. If the mixture seems too thick, add milk a few tablespoons at a time until it reaches a consistency that's easy to stir.
Transfer the mixture to a 9x13-inch baking dish. Bake in the preheated oven for about 15 minutes, until bubbly and the cheese is melted.
Remove from the oven and top with the crushed kettle chips and the remaining 1/2 cup each of pepper Jack and cheddar cheese. Return to the oven and bake for about 5 minutes more, until the cheese is melted and the edges are bubbly.
Garnish with fresh jalapeño slices and serve hot.

💡 Tips

For a milder version, use mild diced green chiles and omit the fresh jalapeño garnish.
If you don't have kettle chips, any sturdy potato chip with jalapeño flavor will work.
To save time, you can mix everything directly in the baking dish if it's large enough.

Inspired by a recipe from Allrecipes

Spicy Tuna Noodle Bake with Pepper Jack and Jalapeño Chips

Ingredients

Method

💡 Tips

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