You guys I made myself an individual Jalapeño Cheddar Tuna Casserole 🥺 It’s so cute!!!
I have been wanting to make Chrissy Teigen’s version of this recipe for a while, but I just have a hard time getting behind the cream of mushroom soup situation. I defintely eat my fair share of unhealthy foods don’t get me wrong, but for some reason I can’t do the canned mushroom gel these people are calling soup.
I created this healthy, creamy mushroom base last Thanksgiving to healthify the traditional green bean casserole and it has come in handy once again. You’ll love this spicy, cleaned up spin of the classic tuna casserole!
Jalapeño Cheddar Tuna Casserole
- 2.6 oz tuna
- 1 1/2 cups pasta cooked al dente (I used Cavatappi/cork screw)
- 1/2 cup shredded cheddar cheese + more to top
- 1/4 cup tbsp Ripple half & half or regular half & half- almond milk works too you just might need extra flour
- 1/4 onion chopped
- 1/4 cup mushrooms chopped
- 1 tbsp chopped jalapeño or hatch chiles
- 1 tsp arrowroot or tapioca flour
- 1/4 cup crushed potato chips
- Salt & pepper
- Olive oil
Preheat oven to 350 degrees.
Over medium heat, begin sautéing the mushrooms and onion in the olive oil in an oven safe skillet (or a regular pan then transfer over to a baking dish). Sauté for about 3-4 minutes or until onions are translucent.
Stir in Ripple half and half (or regular), salt and pepper, and arrowroot or tapioca flour.
Once mixture is combined and thickened, add cheddar cheese and stir in until melted. Add your cooked pasta and tuna and combine well. Top with cheddar cheese and crushed potato chips.
Bake for 10-15 minutes or until cheese is melted and bubbling.