Tuesday, March 17, 2009

Mexican Tuna Casserole

My family loves tuna casserole. It's embarrassing how much they love it. The can of mushroom soup, the crushed soda crackers on top.... how could anyone resist?

Tonight, however, I'm messing with their favourite recipe. Inspired by Cat Cora's Southwestern Tuna Casserole and Epicure's Tuna Casserole Supreme, I'm hopefully going to create a tuna casserole that my family will go loco for.

Here's my plan:

2 1/2 c. macaroni, cooked
1 avocado, mashed
1 c. sour cream
2 tbsp. Guacamole Dip Mix
1 tbsp. lemon juice
1 c. frozen corn
1 can tuna
unsalted tortilla chips
grated cheese
salsa, on the side

Combine the avocado, sour cream, Guacamole dip mix, and lemon juice. Mix in corn and tuna. Stir into cooked pasta and pour into baking dish. Top with tortilla chips and grated cheese. Bake at 350 F for 30 minutes. Serve with salsa.

I'll add a picture later on, but for now, any guesses as to how this will turn out? Does it sound delicious or disgusting? I'm on the fence, but I think if I can make the guacamole smooth enough that the kids won't notice the green chunks in their casserole, we might be able to pull this off.

Edited: We just ate the tuna casserole.... my son didn't like the "red things" (from the Guacamole Dip Mix) but otherwise it was a hit!
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1 comment:

Anonymous said...

it was good :)