Name: Jalapeno Tuna Noodle Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Ingredients: 12 ounces Cavatappi pasta (or any pasta shape); 1 (10.5-ounce) can condensed cream of mushroom soup; 1 (10.5-ounce) can condensed cream of celery or cream of chicken soup; 1 cup sour cream; 1 cup milk; 1 cup frozen peas (thawed); 2 jalapeno peppers (finely chopped); 1 teaspoon black pepper; 1/2 teaspoon salt; 2 (6.4-ounce) pouches water-packed tuna (drained); 2 cups shredded sharp cheddar cheese; 3 cups jalapeno kettle chips (coarsley crushed); 1 cup shredded sharp cheddar cheese

Jalapeno Tuna Noodle Casserole in a casserole dish.

This recipe is super easy to make. It’s a pretty standard Tuna Casserole recipe that is really kicked up in flavor and heat with jalapenos. A couple of cans of canned soup make it really creamy.

How To Make Jalapeno Tuna Noodle Casserole

Cook the pasta. Be sure to salt the water.
Stir together all ingredients (except topping ingredients) in a large bowl.
Transfer to a greased baking dish and bake covered for 20 minutes.
Sprinkle the chips and reserved cheddar cheese on top and bake uncovered for 10 to 15 minutes.

Jalapeno Tuna Noodle Casserole dished up on a plate.

Recipe Tips

Any pasta shape can be used for this recipe. I like cavatappi, but elbows or shells work well too.
For extra spice, you can replace half the cheddar cheese with Pepper Jack cheese.
I love peas in Tuna Noodle Casserole, but you can leave them out or replace them with green beans.
If you can’t find jalapeno-flavored potato chips, you can use regular potato chips.
Leftovers will keep in an airtight container in the refrigerator for 4 to 5 days but the potato chip topping will get soggy.