Southwestern Tuna Clamato Casserole Food

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SOUTHWESTERN TUNA CLAMATO CASSEROLE



Southwestern Tuna Clamato Casserole image

Amazing tuna casserole, courtesy of Clamato. Go a little south then a little west with this Clamato recipe.

Provided by Clamato

Categories     food

Time 5m

Yield Serves 1

Number Of Ingredients 17

2 cans StarKist® Chunk Light Tuna in Oil, drained
1 cup Clamato® Picante
2 tablespoons tomato paste
½ teaspoon garlic powder
½ teaspoon cumin
1 teaspoon chili powder
¼ teaspoon paprika
2 teaspoons canola oil
½ cup diced white onion
½ cup diced red peppers
1 can (14.75 oz.) fire-roasted corn
1 can (14.5 oz.) petite diced tomatoes, drained
1 can (15.5 oz.) kidney beans, rinsed and drained
2 cups cooked white rice
¾ cup shredded cheddar cheese
1 cup fried tortilla strips
Sour cream

Steps:

  • Preheat oven to 350° F.
  • Mix Clamato, tomato paste, garlic powder, cumin, chili powder, and paprika in a medium bowl.
  • Heat oil in a medium skillet, and sauté onion and red peppers until just softened.
  • In a large bowl, mix together tuna, corn, tomatoes, beans, onion and pepper mixture, and rice.
  • Stir in the Clamato mixture, and place in a 13x9-inch casserole dish.
  • Cover with aluminum foil and place in the oven. Bake for 40 to 45 minutes, until hot throughout.
  • Top with cheese and tortilla strips.
  • Serve with sour cream on the side.

SOUTHWEST TUNA NOODLE BAKE



Southwest Tuna Noodle Bake image

None of my co-workers had ever tried tuna noodle casserole, and since we live near the Mexican border, they challenged me to make a Southwest version. After trying the tasty results, everyone wanted the recipe! -Sandra Crane, Las Cruces, New Mexico

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 8

1 package (16 ounces) egg noodles
2-1/2 cups whole milk
1 can (12 ounces) light tuna in water, drained
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup shredded cheddar cheese
1 can (4 ounces) chopped green chiles
2 cups crushed tortilla chips

Steps:

  • Cook noodles according to package directions. Meanwhile, in a large bowl, combine the milk, tuna, soups, cheese and chiles. Drain noodles; gently stir into tuna mixture., Transfer to an ungreased 13x9-in. baking dish. Sprinkle with tortilla chips. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.

Nutrition Facts : Calories 673 calories, Fat 22g fat (9g saturated fat), Cholesterol 117mg cholesterol, Sodium 1241mg sodium, Carbohydrate 82g carbohydrate (7g sugars, Fiber 4g fiber), Protein 36g protein.

SOUTHWEST TUNA CASSEROLE



Southwest Tuna Casserole image

This came from a friend of mine during a recipe exchange. I amended it significantly to make it gluten and dairy free, but I think it still works! It's a super easy dinner recipe for your average night.

Provided by AllergyGirl

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon canola oil
1 medium onion, chopped
1/2 cup celery, chopped
1 1/2 cups corn kernels
1 1/4 cups mayonnaise
1 cup salsa
1 teaspoon chili powder (optional)
6 ounces tuna in water
2 1/2 cups gluten-free pasta (rotini, penne or fusilli)
1 cup goat cheese, shredded (optional)

Steps:

  • Preheat the over to 350 degrees F. Coat a 2-quart casserole dish with non-stick cooking spray and set aside.
  • Cook the pasta according to package directions.
  • Place a large skillet over medium-high heat. Coat with the canola oil, and when the oil is hot, add the onion and celery. Cook and stir until the vegetables soften, about 3 minutes.
  • Stir in corn and cook 2 minutes longer to incorporate.
  • Stir in the mayonnaise, salsa and chili powder until well blended. If it seems too thick, thin with a few teaspoons of non-dairy milk (almond milk, rice milk or soy milk) or some gluten-free chicken stock.
  • Add the tuna and cooked pasta, stirring just to coat.
  • Pour into the prepared casserole dish.
  • Sprinkle top evenly with cheese (optional).
  • Bake for about 25 minutes or until bubbling. Remove from oven and serve immediately.

SOUTHWEST TUNA MACARONI AND CHEESE CASSEROLE



Southwest Tuna Macaroni and Cheese Casserole image

I made this recipe last night with things that I had on-hand, I must say that I had no leftovers -- from my kids to their friends, me and Pube....We all loved this! It's so easy that I'm a bit embarrassed to post...But it's one of our new favorites!

Provided by Stacky5

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 cups macaroni
12 ounces solid white tuna packed in water (Albacore, drained)
10 3/4 ounces Campbell southwest-style pepper jack soup
10 3/4 ounces milk (1 soup can full)
1/2 cup mayonnaise (Hellman's, not Miracle Whip)
2 tablespoons Progresso Italian-style fine bread crumbs
1 -2 tablespoon margarine, cut into slivers
1 cup shredded cheddar cheese
salt & pepper (to taste)

Steps:

  • Cook macaroni according to package directions to "al dente", then drain and rinse with cool water, and let drain again.
  • Meanwhile, combine soup, mayonnaise and milk, and stir until smooth.
  • Preheat oven to 350 degrees and slightly grease a 2 quart glass baking dish.
  • Mix macaroni, soup mixture, cheddar cheese, salt & pepper, and flaked tuna thoroughly in a large bowl.
  • Pour mixture into baking dish, sprinkle bread crumbs evenly on top, and then dot with margarine on top.
  • Bake, uncovered at 350 degrees for 30 minutes.

SOUTHWEST TUNA SALAD



Southwest Tuna Salad image

I just LOVE tuna! It's so fun to open a can and make a recipe up. This one turned out so flavorful and yummy... just popping with flavors. I also love a versatile recipe. You can enjoy this atop a bed of lettuce, rolled in lettuce leaves, in a wrap, in a sandwich or my favorite as a melt! I spread some of this on some whole grain sourdough and sprinkled some lowfat cheddar on it...stuck it in the broiler for a few minutes and WOW! The tangy sourdough went really well with it. I can also imagine this with pasta added for a cold pasta salad or as a hot tuna casserole...YUM! I think I'll be making it every which way I can think of because the flavor is soooo DELISH! If you prefer a non-creamy salad just cut the mayo and sour cream and you might increase the lime juice and perhaps add a little bit of oil. If you want more heat add a jalapeno or two. Enjoy yourself and make it how you'll like it.

Provided by Engrossed

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 17

2 (6 ounce) cans tuna, drained
1 (2 1/2 ounce) can sliced black olives, drained and rinsed
1 (4 ounce) can diced mild green chilies, drained
1/4 cup green bell pepper, diced
1/4 cup red bell pepper, diced
1/4 cup white onions, diced or 3 green onions, sliced
2 tablespoons cilantro, minced (optional)
diced fresh tomatoes (optional) or grape tomatoes, to taste (optional)
2 tablespoons mayonnaise (optional)
2 tablespoons sour cream (optional)
2 tablespoons fresh lime juice
1/2 teaspoon garlic salt
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1/8 teaspoon ground black pepper
Tabasco sauce, to taste (this really enhances it)
shredded monterey jack cheese (optional) or cheddar cheese, for a melt (optional)

Steps:

  • Mix salad ingredients together.
  • Mix dressing ingredients together.
  • Stir dressing into salad, mix well.
  • This is great right away but if you let it sit in the refrigerator it will develop even more flavor.
  • Enjoy this how you'll like it (see description).

Nutrition Facts : Calories 162.3, Fat 6.2, SaturatedFat 1.3, Cholesterol 32.3, Sodium 503.2, Carbohydrate 5.6, Fiber 1.6, Sugar 2.1, Protein 20.7

TUNA IN THE STRAW CASSEROLE



Tuna in the Straw Casserole image

Shoestring potatoes give this main dish great flavor and crunch. Even my husband, who doesn't normally care for tuna, counts it among his favorites.-Kallee McCreery, Escondido, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 6

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (5 ounces) evaporated milk
1 can (5 ounces) albacore white tuna in water
1 can (4 ounces) mushroom stems and pieces, drained
1 cup frozen mixed vegetables
2 cups potato sticks, divided

Steps:

  • In a large bowl, stir soup and milk until blended. Stir in the tuna, mushrooms, vegetables and 1-1/2 cups potato sticks. , Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 375° for 20 minutes. Sprinkle with the remaining potatoes. Bake 5-10 minutes longer or until bubbly and potatoes are crisp.

Nutrition Facts : Calories 289 calories, Fat 13g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 881mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 4g fiber), Protein 18g protein.

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