Tex-Mex Tuna Casserole

Your grandma’s tuna casserole just got a Southwest upgrade.

Cottage cheese and sour cream replace the usual canned soup base, making the filling tangy and rich without being heavy.

Green chilies and salsa bring the heat, while diced red onion adds a sharp bite that cuts through the creaminess.

All of it gets tossed with egg noodles, piled into a casserole dish, and topped with crushed soda crackers and chopped cashews for a crust that shatters with every forkful.

Ten minutes to assemble, thirty minutes in the oven, eight servings on the table.

Kitchen Tips

• Drain the tuna really well and press out excess liquid. Watery tuna makes the casserole soupy.
• Low-fat cottage cheese works perfectly here. The sour cream and cashews provide plenty of richness.
• Crush the crackers coarsely, not to dust. You want visible cracker pieces that stay crispy on top.
• Let it rest 5 minutes after baking. The filling sets up and won’t run all over the plate when you serve.