"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Tex-Mex Tuna Casserole Recipe

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This recipe for Tex-Mex Tuna Casserole, by , is from The Relay For Life (Arcadia WI) Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laura Windmiller
Added: Monday, March 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
10 3/4 oz. can condensed cream of broccoli soup
1 Cup milk
4 oz. jar chopped pimentos, drained
1/4 Cup sliced pitted black olives, drained
2- 6 oz. cans of chunk light tuna drained & flaked
3/4 Cup shredded pepper jack cheese
2 1/2 cups corkscrew macaroni, cooked per box directions.
1/3 Cup of crushed tortilla chips

Directions:
Directions:
Preheat oven to 350. Grease a 2 qt. casserole, and set aside. In a large mixing bowl, combine the condensed soup and milk, and stir until well blended. Add the pimento, olives, tuna, cheese and macaroni, and stir until well blended. Scrape the mixture into the prepared casserole and bake until bubbly, about 20 minutes. Sprinkle the tortilla chips evenly over the top, and bake 10 minutes longer. Makes 6 servings.

 

 

 

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