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Tuna Noodle Hot Dish with Gorgeous Gazpacho

Contrasting flavors make a delicious combination that features an all-time favorite tuna noodle casserole and a refreshing soup. A simply elegant spring fruit tart adds a delicious flair to this meal.

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When you’re feeling energetic enough to invite some friends over, consider this full-flavored Garden Gazpacho chilled vegetable soup. You can make and chill it ahead so there’s no last-minute fuss.

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recipe

Ingredients:

  • 4 cups vegetable juice
  • 1 can (14.5 ounces) recipe-ready diced tomatoes, undrained
  • 1/3 cup lemon juice
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 2 cloves garlic, finely chopped
  • 1/2 teaspoon hot pepper sauce
  • 1/4 teaspoon ground black pepper
  • 3 cups (about 3 medium) peeled, seeded and chopped cucumbers
  • 1 small green bell pepper, chopped
  • 1/2 cup finely chopped red onion
  • 2 tablespoons chopped fresh cilantro
  • Sour cream or plain yogurt (optional)

Directions:

COMBINE vegetable juice, tomatoes with juice, lemon juice, oil, vinegar, garlic, hot pepper sauce, and black pepper in large bowl. Ladle into food processor or blender (in batches, if necessary); cover. Process until smooth.

POUR into soup tureen; add cucumbers, bell pepper, and onion. Stir in cilantro. Cover; refrigerate until ready to serve. Serve with sour cream.

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nutrition

Nutrition Facts

Serving Size: servings

Servings Per Recipe: 6

  • Calories: 110
  • Total Fat: 5g
  • Saturated Fat: 0.5g
  • Cholesterol: 0mg
  • Sodium: 560mg
  • Carbohydrates: 16g
  • Dietary Fiber: 3g
  • Sugars: 10g
  • Protein: 3g
  • Vitamin A: 20% of DV
  • Vitamin C: 60% of DV
  • Calcium: 6% of DV
  • Iron: 8% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

Convenient comfort food at its very best. This Creamy Tuna Noodle Casserole is a comforting option for any weeknight or weekend meals.

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recipe

Ingredients:

  • 6 cups (about 8 oz.) dry medium egg noodles, prepared according to package directions
  • 6 tablespoons butter or margarine
  • 4 stalks celery, chopped
  • 1/2 cup chopped onion
  • 2 cans (9 oz. each) tuna, drained and flaked
  • 2 cans (10 oz. each) condensed cream of mushroom soup
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 2/3 cup crushed potato chips

Directions:

PREHEAT oven to 375° F. Grease 13 x 9-inch baking dish.

MELT butter in large saucepan over medium heat. Add celery and onion; cook, stirring occasionally, for 1 to 2 minutes or until vegetables are tender. Stir in noodles, tuna, soup and evaporated milk; mix well. Pour into prepared casserole dish. Sprinkle with potato chips.

BAKE for 25 to 30 minutes or until chips are golden brown.

reviews

Review This Recipe
  •  Star(s)

    Good Light Lunch

    Rita Collins from Detroit, MI

    This dish made a good light lunch. I did not want anything heavy and it met the requirement. Good flavor.

  •  Star(s)

    Better then mine

    Christine Long from Thornton, CO

    I've had a recipe, sort of, that I have used for years. I found this one and decided to try something new. I was kind of surprised how much I liked it. I'm pretty sure I'll be using it from now on.

  •  Star(s)

    Great

    Lori Terwilliger from Bowling Green, OH

    I made this for dinner tonight, but I made some substitutions and omitted some ingredients. Everyone liked it. Instead of the mushroom soup, I used 2 cans of cream of shrimp soup. I thought the shrimp and tuna flavors would go nicely together, and I'm not a fan of mushrooms. I used 2 cans of 1% milk instead of evaporated milk to cut calories. I omitted the veggies and potato chips. I used a 2 1/2 inch block of cheese, first cutting it into slices and then cubing it. I also used 3 cans of tuna and then crushed a few crackers for the top. I was looking for a recipe without using a white sauce for the base. I will definitely make this again, maybe without the topping.

  •  Star(s)

    Real Comfort Food

    B. Hughes from

    Really good recipe, although I added a hand full of frozen peas along with the other vegetables. Freezes really well for a smaller family.

  •  Star(s)

    Creamy Tuna Casserole

    Patti Plant from Rockledge, FL

    I read all the available reviews before I made out my grocery list. I added mushrooms, cheese, the golden mushroom soup along with cream of mushroom and the rest of the recipe. Thanks for the suggestions! I doubled the ingredients to freeze some and give some away. We enjoyed everything about this recipe and it was so easy to make. There are only two of us to feed so this went a long way! Hubby asked to take in his lunch tomorrow too.

  •  Star(s)

    Creamy Tuna Noodle Casserole

    Sandra Wilson from Metlakatla, Alaska

    Quick and very easy........great tasting.

  •  Star(s)

    Good

    Sharon Jackson from St. Louis Missouri

    I hadn't made tuna casserole in years. My teenage daughter had never had tuna casserole and I wasn't sure if she would eat it but she did. The recipe was good but next time I will add a can of peas as this was what I put in my very first tuna casserole. I also used cream of chicken soup as we do not like mushrooms.

  •  Star(s)

    Tuna Noodle Casserole

    Carolyn Powell from Columbia, TN

    I've always made my own version of this, but I actually never thought of sauteing celery and onions, but always used mixed veggies of some sort. What a difference this is to what we're used to! Soon I will make a large dish of this and add BOTH the mixed veggies and the celery/onions. Also, using evaporated milk in place of regular milk adds additional richness of flavor. The only change I made was to use whole grain noodles, which adds more fiber but doesn't change the taste.

  •  Star(s)

    Creamy tuna noodle casserole

    Daryl Sellers from Santa Monica, CA

    Very good and healthy. You can substitute 1 can of cream of celery soup with 1 can of cream of mushroom soup together for the 2 cans and add 1 package frozen peas to add volume.

  •  Star(s)

    Better Than Most

    Maggie Volling from Waupaca, WI

    A different spin on Tuna Casserole.Easy and fast.

  •  Star(s)

    Creamy Tuna Noodle Casserole

    Sara Tracy from Tucson, AZ

    We love this casserole, it is very quick and easy. Because we don't care for the cream of mushroom soup, I use cream of celery soup and sometimes add some fresh chopped celery.

  •  Star(s)

    creamy tuna noodle casserole

    CONNIE WALLACE from ,

    i loved the recipe.i made it and the family loved it .it didn't stay around but a very short time.i will be making it again and again

  •  Star(s)

    Creamy Tuna Noodle Casserole

    KATHY GREEN from South Daytona, FL

    I am not a tuna lover, but, I substituted canned chicken. It was very good.

  •  Star(s)

    creamytunanoodlecasserole

    Maryann O'Neill from Nottingham, PA

    I had this dish at friends house and it was delicious.

  •  Star(s)

    Creamy Tuna Noodle Casserrole

    SUE MELTON from Rice Lake, WI

    This was the best Tuna Noodle Casserole I have very tried. My family loved it.

  •  Star(s)

    Creamy Tuna Noodle Cassrole

    kellie jones from ,

    My family and I absolutely loved this casserole. I didnt use celery or the chips but I did sprinkle a generous amount of colby jack cheese on top. This recipe is my favorite among all other recipes I have tried. I will be making this casserole more often,Thank you for a great recipe!!

  •  Star(s)

    A Rare Treat!!!!!

    Jan Wilkins from Blytheville, AR

    I say that because it is very RARE that hubby lets me do a casserole. But I did last night for supper. It was very good, added lots more onion tho.....I like tuna casserole creamy, some recipes are just too dry. 5-Stars *****

  •  Star(s)

    Tuna Casserole

    Deborah Williams from Irving, TX

    I made this for a office get together and everyone loved it. I wanted something different form the old standards that we always bring. Well it was a hit. When I showed them the recipe on the web site they were shocked. Now they are using your web site to get great recipes.

  •  Star(s)

    noodle casserole

    jeanne jacques from Craftsbury Common, VT

    A comfort food, well liked in our home, for many years. I use 1 can of mushroom soup but add frozen peas or frozen broccolli for a change. Have also used chicken in place of tuna for a switch.

  •  Star(s)

    my own twist

    Angela Brandt from Flushing, MI

    I make it with can chicken and peas with cream of chicken soup, it is a favorite.

  •  Star(s)

    Creamy Tuna Noodle Casserole

    Dorothy Hilliard from Jasper, FL

    I have used this recipe so many times for my family and also for the lady I take care of. I also added a can of cream of celery soup and some frozen peas. It is excellent!!

  •  Star(s)

    A WOW at the table

    Sharon McCollister from Mooresville, NC

    After reading the ingredients I changed the 1 can of the soup with cream of mushroom with garlic, added peas and mild cheddar cheese. My family loved it. Will make again in the future.

  •  Star(s)

    yummy

    lorraine wray from Mullica Hill, NJ

    I loved this recipe. I added 3/4 cup shredded sharp cheese to the mixture and put crushed crackers with butter for the topping.

  •  Star(s)

    winter warmer

    Gina Kallinen from New Ulm, MN

    easy to fix, family pleaser. great in the winter

  •  Star(s)

    Versatile

    Bruce Bunnell from Cottage Grove, Minnesota

    Great recipe, reminds me of mom's tuna casserole, very easy to alter to your own taste. I use peas and mushrooms instead of the celery and onions, rarely any leftovers.

  •  Star(s)

    Good Taste

    Brenda Chidlow from Victoria, BC

    I am a very picky eater and enjoyed this quick good tasting casserole. Usually don't eat tuna.

  •  Star(s)

    Good Sauce

    Sadie Gambino from Bronx, NY

    Cream of mushroom mix with Tuna. Makes a GOOD sauce for this casserole.

  •  Star(s)

    easy and quick

    kara blasko from Poland, OH

    Easy, quick recipe that is a crowd pleaser, but not exactly gourmet. I used albacore tuna, which I think helped give it a little. I sprinkled the top with cheddar cheese and added a dash or two of worchestershire sauce.

  •  Star(s)

    Creamy Tuna Noodle Casserole

    Carole Thomas from Lumberton, NC

    The recipe is easy to divide in half and I still had enough to share with my neighbor. The more we ate the better it got! I substituted curly noodles for making an interesting appearance...very good dish!

  •  Star(s)

    Still a Favorite

    Ronnette Condron from Ray City, GA

    I have been making this casserole for 27 years. It is still one of my husbands favorite dishes. Quick,easy and delicious!

  •  Star(s)

    Good Comfort Food

    Jillian Kaergard from Schaumburg, IL

    I used a can of cream of celery and a can of cream of mushroom because I do not like mushrooms that much. The casserole was very creamy but tasted a little bland. Would be delicious if you add cheese.

  •  Star(s)

    A Few Tips

    Lorrie Jones from Sandy Hook, CT

    Make sure not to overcook the noodles. Top with bread crumbs or canned onion rings. Adding frozen mixed veggies is another healthy idea to add color and nutrition.

  •  Star(s)

    For all fans of Stouffer's Tuna Noodle Casserole

    Mary Thompson from

    If you are a fan of Stouffer's Tuna Noodle Casserole (like I am), you will LOVE this recipe! It has that same rich, creamy, dense flavor and texture . . . very satisfying. I used one can regular cream of mushroom, and one can of golden mushroom soup -- gives it a better flavor and color. Plus added some frozen petite sweet peas. Also cut back on the butter by about 1 1/2 T., and sauteed the onions and celery a little longer than recipe suggests. Next time I might try adding a little diced pimiento. No chips on top. Didn't know if my husband would be enthused about tuna casserole after a long, cold day in the rain, but he went back for seconds with this recipe!

  •  Star(s)

    Healthy alternatives

    Angell Lambert from Fort Collins, CO

    I modified the casserole by using whole wheat noodles, wheat crackers instead of chips and adding fresh peas. My husband loved my healthy casserole.

  •  Star(s)

    the greatest

    diann murray from BROKEN BOW, OK

    this has always been one of my family favorits and it is easy to do . it also a easy dish to take for potluck dinners at work they realy like

  •  Star(s)

    creamy tuna noodle casserole

    gladys girardot from Mears, MI

    I tried this using canned salmon, added canned mushrooms, and my own home made noodles it was a hit at the bbq at church.

  •  Star(s)

    Very creamy!

    Charla Ronnberg from RAYMORE, MO

    This is the best recipe I've come across for Tuna Noodle in a long time. I omitted the onion and celery in exchange for frozen peas. I also topped it with parmesan instead of potato chips. Very good!

  •  Star(s)

    fantastic

    judy putt from crooksville, OH

    just like my grand mas thank u so much

  •  Star(s)

    Quick & Yummy!

    Julie Helmick from CHAPEL HILL, TN

    I have made this as the recipe states and I have changed it up a little. I cut the butter in half, added broccoli instead of onions and clerey, & added cheese in the sauce and on top in place of the chips. It is yummy both ways!!

  •  Star(s)

    TUNA CASSEROLE

    lori Scherr from MILWAUKEE, WI

    I used 1 cr of mushroom and 1 golden mushroom soup ans since my family loves cheese I also mixed some in and put some on top. When I make this for a family function I have to make a dbl batch because they want left overs for the next day.

  •  Star(s)

    Creamy Tuna Noodle Casserole

    Debby Harvey from KANSAS CITY, MO

    One of the greatest of comfort foods in the tuna Cassarole catagories.. was delicious as made.. However... I like to use Star kiss white albacore tuna in the fresh seal paks.. and just add a 1/2 cup of sour cream to the entire recipe insted of drained canned tuna.. and shake on about a 1/4 cup of red crushed pepper flakes... mix well and bake as directed...great with veggies.. salad and rolls.. And keep the iced tea coming please....Debby

  •  Star(s)

    A winner every time

    Carol Lagana from HIGH RIDGE, MO

    This is a great quick meal when you are in a hurry. I like to add cream of chicken and cream of mushroom soup and I layer everything one at a time, noodles, tuna soup, pringles noodle, tuna etc. then I top it with cheese and bake till the cheese melts it is really great. There's so may ways to change this recipe so it never gets boring. It's a sure hit everytime.

  •  Star(s)

    Creamy Tuna Noodle Casserole

    Marty Askins from Newcastle, OK

    My husband and two teenage son's just loved this recipe. I added 1 cup of grated cheese and a can of mushrooms to it.

  •  Star(s)

    Easy & Yummy

    Rachael Strickler from BARBERTON, OH

    I enjoy making this recipe, especially in the winter. I like to throw in peas. This recipe is very fulfilling!

  •  Star(s)

    creamy tuna noodle casserole

    patricia johnson from LUFKIN, TX

    this was so easy to make. i make this last night for an family gathering and that was the first thing that was gone. i have to go an make some more so the rest of the family could have some.

  •  Star(s)

    Creamy Tuna Noodle Casserole

    florence Lenhardt from Richland Center, WI

    Simple to make. Next time I plan on using chicken and cream of chicken soup.

  •  Star(s)

    Love it

    Cynthia Poirier from

    I tried this recipe a few weeks ago on my guys and they loved it. I didn't have 2 cans of mushroom soup so I used one mushroom and one cheddar cheese. Instead of potatoe chips I used fried onions, like one review had suggested (I mixed some into the casserole and then on top). We loved it, there was none left. I am going to try it tonight and make some more additions. I have to agree with so many other reviews this is a great basic recipe and the sky is the limit to what you can do with it.

  •  Star(s)

    Memories

    Dorothy Doyle from NORTH PLAINFIELD, NJ

    Enjoyedd this very much. Brought back childhood memories on a cool winters day.

  •  Star(s)

    Mmm Mmm Good

    Gilda P from Ohio

    Wow. I can't tell you how much I love this recipe. One week, I made it twice because my husband and I loved it that much. I also add about a cup of shredded mozarella to the recipe. The other night, I didn't have any celery on hand but I didn't have some frozen vegetables in the freezer and I love it even more!

  •  Star(s)

    Creamy Tuna Noodle Casserole

    vera schilt from BRYAN, OH

    This is one of the best, tune casserol. I have every tried thank you.


nutrition

Nutrition Facts

Serving Size: 8 servings

Servings Per Recipe: 8

  • Calories: 350
  • Calories from Fat: 170
  • Total Fat: 19g (30% of DV)
  • Saturated Fat: 10g (49% of DV)
  • Cholesterol: 65mg (22% of DV)
  • Sodium: 870mg (36% of DV)
  • Carbohydrates: 21g (7% of DV)
  • Dietary Fiber: 1g (6% of DV)
  • Sugars: 5g
  • Protein: 22g
  • Vitamin A: 8% of DV
  • Vitamin C: 8% of DV
  • Calcium: 15% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

This Jalapeño Cheese Corn Bread is studded with plenty of goodies: whole pieces of corn, bits of jalapeño pepper and melted Monterey Jack cheese throughout make it a colorful and festive solution.

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recipe

Ingredients:

  • 1 cup ALBERS® Yellow Corn Meal
  • 1 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 2 large eggs, lightly beaten
  • 3 tablespoons vegetable oil
  • 1 cup (4 oz.) shredded Monterey Jack cheese
  • 1 can (11 oz.) whole kernel corn, drained
  • 3 tablespoons chopped pickled jalapeños

Directions:

PREHEAT oven to 375º F. Lightly grease 8-inch-square baking pan.

COMBINE corn meal, flour, sugar, baking powder and salt in large bowl. Combine milk, eggs and oil in medium bowl. Add to corn meal mixture; stir just until combined. Stir in cheese, corn and jalapeños. Pour batter into prepared pan.

BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. Serve warm.

reviews

Review This Recipe
  •  Star(s)

    Very Flavorful!

    NANCY CHAPMAN from Yorba Linda, CA

    This is a very flavorful cornbread. I cut down on the jalapeno a little because I thought that it might be too spicy. However, I think I am going to make it with the full recipe. It is a simple, delicious dish that goes well with just about anything!

  •  Star(s)

    Lovely cornbread

    Miss Diaz from

    I made some little adjustments like extra milk and oil instead of water,a cream style corn instead of the whole ones, garlic salt instead of regular and no sugar. This cornbread was the best I've ever tasted. It's now officially on the "FEEL GOOD" food list.We are definitely hooked.

  •  Star(s)

    Great cornbread recipe.

    Elsa Johnson from CEDAR PARK, TX

    This was a delicious cornbread. It was very moist, my family loved it. I omitted the sugar, as we do not like sweet cornbread.

  •  Star(s)

    Best ever

    Jennifer Shippee from GREENVILLE, NH

    this is great corn bread goes so well with chilli!

  •  Star(s)

    great cornbread

    PAM THOMAS from DIMMITT, TX

    This cornbread is very moist and has a great taste. My family loves it. Will make again.

  •  Star(s)

    Jalapeno Cheese Corn Bread

    Debbie Benish from Walla Walla, WA

    This is very good, I liked the jalapeno and the monterey jack cheese in it vs. the cheddar cheese and green chilies that I've always used int the recipe I always make. I will make this again.

  •  Star(s)

    Jalepeno corn bread

    Maria Tesler from DELRAY BEACH, FL

    I made this is mini muffin pans! What a treat in these bite sized delectables!!!!! very moist with a lot of texture-DELICIOUS!!!

  •  Star(s)

    I call it mexico cornbread

    carolyn green from gastonia, NC

    Instead of adding whole corn, cream style corn is good with sharp cheddar cheese, My mother and I bake this cornbread. It is also good with greens.

  •  Star(s)

    Delicious

    Allecnarf from B.C. Canada

    I made this to go with homemade soup for lunch, and it was absolutely fantastic. Most cornbread is too dry, but this was moist and delicious. Definitely a keeper.

  •  Star(s)

    Great muffins, too!

    Carolyn Rhinehart from Scranton, AR

    This is an excellent recipe which easily makes corn muffins for individual use!

  •  Star(s)

    Delicious

    Kelly Rozenboom from

    I made this for a church gathering and it received rave reviews. Although I wasn't able to eat it right out of the oven, I did sample it the next day and it was still moist and delicious!

  •  Star(s)

    Delicious

    Jennifer Baldwin from

    I have made this corn bread before and always served it with southwestern chili. It is always a favorite. I made a slightly different version using creamed corn and it was very moist. Either way is great.

  •  Star(s)

    Jalapeño Cheese Corn Bread

    Mary Gates from CAPE CORAL, FL

    Made Mexican Chili after I saw this recipe. It's delicious and was just the right touch with the chili. The corn was a nice surprise. My husband really enjoyed with corn bread.

  •  Star(s)

    Jalapeno Cheese Corn Bread

    Sandra Perry from SAN JOSE, CA

    This is an outstanding but subtle blend of cheese, corn and the tangy tast of the jalapeno pepper. I loved it and will use it as a topper for chili pie.

  •  Star(s)

    Jalepano Cheese Corn Bread

    Janet Collier from Wenatchee, WA

    Very good, nice texture. I added a cup of frozen corn and a chopped jalapeo. We enjoyed it with a pot of beans and ham. A real comfort meal this time of year.

  •  Star(s)

    Jalapeno Cheese Corn Bread

    Irene Noble from SANTA MARIA, CA

    I have made this twice, last night I served it with Chili, a great combination . I use the leftovers to crumble and use as topping for Tamale Pie .It is great as a topping .

  •  Star(s)

    Jalapeno Cheesy Corn Bread

    LEIGHANN MALONEY from COLORADO SPRINGS, CO

    This should be one of the first quick breads one thinks of when serving a hearty soup or chili. The cheese and jalapenos are strong enough to hold their own and the corn bits are a pleasant surprise.

  •  Star(s)

    JALAPENO CHEESE BREAD

    LYNNE KRIEGER from YACOLT, WA

    VERY GOOD. WONDERFUL WITH CHILIS SOUPS AND SALADS. BEEN A FAMILY FAVORITE FOR QUITE SOME TIME.

  •  Star(s)

    A meal in it's self

    Jocilynn Reis from SACRAMENTO, CA

    I made a pot of chili and wanted a good corn bread insted of tortillas to go with it. I found this recipie and it was fantastic. I now serve it with almost every mexican meal that I make. It is also good as a dessert or snack as well.

  •  Star(s)

    Jalapeno Cheese Corn Bread

    Jean Hartman from HUDSON, MA

    I was a little skeptical at first, but this is a great recipe. Served it with Jambalaya and it was a big hit! Thanks!!

  •  Star(s)

    jalapeno corn bread

    claudia jimenez from HAMMOND, IN

    I made this for thanksgiving. It was a hit! Us being Hispanic i added a little more chopped jalapenos and the result was great..a little spicey but good taste. this recipe is a keeper :)

  •  Star(s)

    Awesome Corn Bread

    Mike from Queen Creek, AZ

    Just got done with this for dinner. I made a pot of beans with ham, and this topped it off perfectly! I did have to cook it about 45 minutes. I added mexican corn instead of plain corn and it was a good contrast with the jalapeno peppers I added. I also only used 2 tbl spoons of the jalapenos as well. I reduced the milk to 3/4 cup and added some sour cream to make up the rest. Great recipe, will make it every time i make chili or beans!

  •  Star(s)

    Jalapeno Cheese Corn Bread

    Gloria Silva from WHITTIER, CA

    This corn bread is excellent. Easy to make. Great flavor. My family loves it. This is a keeper.

  •  Star(s)

    Beans and cornbread

    Robert Williams from DEL RIO, TX

    I think beans(any beans)and corn bread are great eating. I like jalapeno and cheese. Combine jalapeno, cheese and corn bread and you have a good meal. This recipe is a good one for corn bread. Nestle' customers sure have some great ideas and sure fired recipes.

  •  Star(s)

    Jalapeño Cheese Corn Bread

    JIM APLIN from ORLANDO, FL

    I love jalapeno peppers & this cheesy corn bread. I made this recipe for a church potluck, I was out of luck & didn't get any @ the potluck but did when I got home. It's easy to make & tasty too!

  •  Star(s)

    Corn Bread

    paulette long from Wilmington, NC

    This corn bread is delicious, especially if you like spicy food. Great for us Southern corn-bread lovers.

  •  Star(s)

    Excellent cornbread!

    Teena Lagree from SOMERSET, NJ

    This is my first review!! I made this for a friend's birthday--she loves jalepenos--so I thought this would be perfect. Not only was it great, it was easy to make!

  •  Star(s)

    This recipe is really good.

    Linda Randles from NORTH CANTON, OH

    This recipe is really great with a pot of beans. I didn't add so much Jalapeno to my bread. The cheese was a nice added surprise. The family couldn't get over the cheese in the corn bread.

  •  Star(s)

    Jalapeño Cheese Corn Bread

    Ruth Minsk-Whitehead from OCALA, FL

    I love corn bread, but I really Love this recipe. I could eat this everyday.

  •  Star(s)

    jelapeno cheese bread

    Margaret Cardosa from PORTAGE, MI

    Great flavor, my teenage boys just loved it.

  •  Star(s)

    jalapeno cheese corn bread

    SYLVIA BAHNSEN from COLCHESTER, CT

    My husband loves anything with jalapenos in it. He couldn't get enough of this scrumcoius bread. It is relatively easy to make and definitely worth it.

  •  Star(s)

    Spicy and Different

    Patricia Chambers from COLTON, CA

    My family and I love this corn bread. I use Mexican style corn, instead of just plain corn inaddition to the other listed ingredients. This corn bread is very good. It goes very well with fried fish, salads, and baked potatoes. I have served it at dinner parties and it never fails that someone will want the recipe. People love this type of corn bread. Plus, it's spicy and different, but good.

  •  Star(s)

    Perfect Compliment

    Toni Lang from PATCHOGUE, NY

    This is a great Cornbread recipe. It goes well with chili, scrambled eggs, soups and stews. I used fresh, blanched corn that I scraped off the cob. It took a little longer but it was worth it.

  •  Star(s)

    BEST SPICY CORNBREAD

    RENITA HENDERSON from FLOMATON, AL

    LOVE THIS. HOT BUT NOT TOO HOT.

  •  Star(s)

    Great Cornbread!

    Kathy White from MCKINNEY, TX

    If you substitute cream corn for the corn it makes it more moist!

  •  Star(s)

    Jalapeno Cheese Corn Bread

    shirley vance from VERNER, WV

    While I showed my Great Grand baby Mother how to make my Chili I made this Corn bread to go with the chili it was great.Some likes crackers others like corn bread. All of it was eaten, said it was the best they have ever eaten. I will be makeing it again and again. Delicious.

  •  Star(s)

    Great Mexican side

    Kimberly Matlack from WILLIAMSPORT, PA

    I made a complete mexican dinner and made this corn bread with it. Everyone raved about it. It was very tasty and something different to bring to the table.

  •  Star(s)

    VERY GOOD CORN BREAD

    Lonnie Battistoni from HAMBURG, NY

    This is very quick & easy to whip up. I used Carnation Evaporated milk inplace of "milk" and used hot pepper cheese instead of jalapenos. It was a great tasting switch from our usual crackers that we have with chili. Very good!

  •  Star(s)

    fabulous Jalapeno cheese corn bread

    Kelly Trupp from SEATTLE, WA

    Incredibly easy and tasty, the whole gang loved it, and now is my most requested food to bring to potlucks! This is a must try.

  •  Star(s)

    Great Corn Bread

    Crystal Cooper from REDMOND, WA

    This is a great variation of corn bread. I tested this recipe because I am having a birthday fiesta coming up and I'm trying different recipes for this party. I will use this one.

  •  Star(s)

    Delicious!

    Kerrie Smith from

    I made this, using the suggestion from another reviewer, to substitute sour cream for the milk. It was absolutely delicious! They came out a little bit crumbly, so I think next time, I'll do half sour cream, half milk, but I will definitely be making these again.

  •  Star(s)

    jalapeno cheese corn bread

    maxine frank from CLEARWATER, FL

    I liked this recipe very much. It has a unique flavor and can be breakfast, lunch or dinner food.

  •  Star(s)

    GREAT BUNCH

    DAWNA GRAEFF from HAMPSHIRE, TN

    I MADE THIS FOR A CHURCH PARTY AND IT WAS DELIOUSSS BUT I DID'NT ADD THE JALAPENA PEPPER IN STEAD I ADDED DRIED TOMATOES AND IT WAS DELIOUUSSS

  •  Star(s)

    YUM!

    Cyndi Mitchell from LEWISTON, ID

    This is probably the best mexican corn bread I have ever tasted! My entire family absolutely loved it! It not only works well with mexican foods, but it is a great change to have with ham and beans or chili.

  •  Star(s)

    Jalapeno cheese Corn Bread

    Patricia Schilling from Longmont, CO

    Great recipe, remember to use Carnation Canned Milk in this recipe too...can also add pimento for one more color. Use green chiles if jalapeno is not to everyone's liking in your family.

  •  Star(s)

    GOOD AND TASTY

    Mariana Cisneros from BERWYN, IL

    I like this recipe, is good and tasty.

  •  Star(s)

    Great

    Wanda Barrett from OAKHURST, CA

    This was made for me and it is so good I loved it!!!

  •  Star(s)

    jalapeno cheese corn bread

    rena johnston from FRANKFORT, MI

    This is a wonderful change from the original corn bread. We love this and I make this recipe everytime I made corn bread.

  •  Star(s)

    Jalapeno Cheese Corn Bread

    ROSEMARY SIMM from OCALA, FL

    I served this cornbread with our Christmas dinner. What a hit!!! I had to print copies for my guests to take home.

  •  Star(s)

    Jalapeno Cheese corn Bread!

    patti combs from lauderdale lakes, FL

    This was really easy and tasted wonderful! It was a great compliment to the thanksgiving meal! The hint of Jalapeno and Cheese was delightful in the cornbread!


nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 9

  • Calories: 280
  • Calories from Fat: 110
  • Total Fat: 12g (18% of DV)
  • Saturated Fat: 4g (20% of DV)
  • Cholesterol: 65mg (21% of DV)
  • Sodium: 480mg (20% of DV)
  • Carbohydrates: 37g (12% of DV)
  • Dietary Fiber: 2g (9% of DV)
  • Sugars: 10g
  • Protein: 9g
  • Vitamin A: 10% of DV
  • Vitamin C: 15% of DV
  • Calcium: 20% of DV
  • Iron: 8% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

Celebrate the sweetness of spring with this stunning tart, bursting with the flavor of fresh, seasonal fruit.

With only five ingredients, including your favorite fruits such as red raspberries, sliced mango and kiwifruit, this recipe is a breeze to make.

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recipe

Ingredients:

  • 1 pkg. (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Sugar Cookie Bar Dough
  • 1 pkg. (8 oz.) cream cheese, at room temperature
  • 1/3 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups fruit (raspberries, sliced mango, kiwifruit and/or bananas)

Directions:

PREHEAT oven to 325° F. Grease bottom and side of 9-inch fluted tart pan with removable bottom.*

PLACE whole bar of dough in prepared pan. Allow to soften for 5 to 10 minutes. Using fingertips, pat dough gently to cover bottom and side of tart pan.

BAKE for 22 to 25 minutes or until lightly golden and wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.

BEAT cream cheese, sugar and vanilla extract in small mixer bowl until smooth. Spread evenly over cooled cookie crust to within 1/2 inch of edge.

ARRANGE fruit as desired on top of cream cheese mixture. Refrigerate for 1 hour. Remove rim of pan; slice into wedges.

*If tart pan is not available, press cookie dough onto greased pizza pan or baking sheet to measure an 8-inch circle. Bake for 22 to 25 minutes or until lightly golden.

reviews

Review This Recipe
  •  Star(s)

    Great spring dessert

    Lin Schwass from Anchorage, AK

    Looking for something different to celebrate spring...this was so refreshing and delicious. May do it again for Easter brunch.

  •  Star(s)

    Absolutely delicious

    Betty Gibberman from Wantagh, NY

    Made this for a family get-together and it was a hit. I made it with mango, strawberries, kiwi and added a few blueberries as well. Will be making this dessert again soon.

  •  Star(s)

    Great taste

    KATHY GREEN from South Daytona, FL

    the big kids loved it as much as the young ones.

  •  Star(s)

    Fresh and Refreshing

    Carolyn Powell from Columbia, TN

    I have made this dessert several times, and it always disappears quickly, whether I serve it at home or make it for a special occasion or meeting. Other desserts may be half-gone, but this one is always eaten completely! Sometimes I use strawberry or pineapple soft cream cheese for convenience and added taste. It is best to not let this dessert sit 'for hours' after assembling, because the cookie crust softens. Best when served as soon as possble; it's at its freshest peak and flavor!

  •  Star(s)

    Spring Fruit Tart

    Janell Bigler from SAUK RAPIDS, MN

    This recipe is easy and delicious. I made it for Easter and I have some picky eaters in my family and this was a big hit with everyone.

  •  Star(s)

    Sounds Great!!

    Linda Parr from BRIGHTON, MI

    My daughter's baby shower seems like the perfect time to try this. Quick, easy and yummy! I can't wait!

  •  Star(s)

    Yum

    Brenda Rumppe from West Bend, Wisconsin

    This looks wonderful, I can't wait to try it for an upcoming bridal shower.

  •  Star(s)

    spring fruit tart

    julie gelski from HEMLOCK, MI

    good!!!easy,kids like assempling fruit.colorful,fun!

  •  Star(s)

    Absolutely Delicious

    Brianna Tinjum from Minneapolis, MN

    I made this desert just for fun and used blackberries, strawberries, and kiwi. YUM!

  •  Star(s)

    great fruit pizza

    JANICE TURNER from Machesney Park, IL

    I made one like this for a work meeting. Was a hit! Used peaches, kiwi, mandarin oranges, strawberrys & blueberries. Great color. I also brushed orange marmalade on the fruit. Mmmmmm

  •  Star(s)

    Spring Fruit Tart

    oldtrophy wife from EDMONTON, AB

    This delicious recipe is so easy to make and is definitely a family favourite. You can easily change the toppings to create different themes - mandarine oranges or peaches for Halloween, strawberries and kiwi for Xmas. etc.

  •  Star(s)

    fruit tart

    Shar Collins from ELYRIA, OH

    This is a recipe that can be used and changed again and again. It is easy and versatile. Use cream cheese, yogurt, pudding, or chocolate. Top with fruits, candies, or cookie crumbs. I decorate it according to the occasion. It's great.

  •  Star(s)

    awesome dessert

    Lori Combs from Richmond, VA

    I've made this fruit pizza before with my mom for company and it was a big hit. The only change was that we drizzled some warm orange marmalade over the fruit which gave it a nice tangy glaze. We used strawberries, blueberries, banana slices and peaches. We also substituted almond extract for the vanilla. Excellent dessert and will make this over and over in the future.

  •  Star(s)

    Great Easy Quick Dessert

    Carol Ragghianti from ADDISON, TX

    This is a great dessert and so easy. Can make ahead, and great served warm. Also good as individual desserts in ramekins or tart pans. All types of berries work as well.

  •  Star(s)

    my brother's favorite

    MARILYN COOPER from GEORGETOWN, TX

    This is my brother's favorite dessert! Since I first made it several years ago, he has requested nothing else for his birthday and other special occasions. Great with strawberries, bananas and grapes.

  •  Star(s)

    YUMMY!

    RHONDA OTTEN from GOSHEN, OH

    I HAVE BEEN MAKING A FRUIT PIZZA FOR YEARS. THIS LOOKS MUCH PRETTIER WITH THE TART PAN. I ALSO MELT SOME APRICOT OR SEEDLESS RASPBERRY JAM IN THE MICROWAVE AND BRUSH IT OVER THE FRUIT. THIS MAKES ALL THE FRUIT SHINE AND KEEPS EVERYONE GUESSING WHAT THE YUMMY GLAZE IS.

  •  Star(s)

    Spring Fruit Tart

    Debbie Todd from NEW STANTON, PA

    My father-in-law does not like cream cheese. If you know you will be eating the entire tart on that day I replace the cream cheese with white chocolate pudding. The fruit, pudding and cookie dough just melt in your mouth. The flavor of the white chocolate just ADDS to the tart. Happy Spring!

  •  Star(s)

    Spring Fruit Tart

    Michelle Young from Mobile, AL

    I add oatmeal to the cookie dough. I also use blackberries, cherries, peaches, nectarines, yellow plums, and fresh pineapple.

  •  Star(s)

    Additional suggestions

    Pam Kline from Lake Worth FL

    This is a fantastic recipe that I have been making for many many years. You can also try adding coconut to the top and then a light swirl of melted chocolate.........to die for! Also - if you know you're going to make - ask your local pizza maker for boxes - makes transporting easier!

  •  Star(s)

    SPRING FRUIT TART

    DONNA LURETTE from NORWICH, CT

    MADE FOR A LUNCHEON AND IT WAS A HUGE HIT

  •  Star(s)

    Bueatiful Tarts

    MELODY COE from Cambria, CA

    Fruit tarts are so yummy any way, the easiness of the cream cheese versus cooking a custard or whipping up some style of mousse is fantastic. The time allows to prepare them for events that pop up quickly and with a variety of fruits what a bueatiful table of elegant looking choices.

  •  Star(s)

    Fruit pizza thing

    Heather Farr from TN

    I made this with strawberries and blueberries for our neighborhood 4th of July party. One of the new neighbors stood on her chair and said "Whoever made this fruit pizza thing has to give me the recipe. It's to die for!" Needless to say, the tart was a hit. And we met some new neighbors to boot!

  •  Star(s)

    Makes you look good.......

    Patricia Smith from Gainesville, FL

    I made this earlier in the year. I might try a little bit bigger pan next time so my crust wouldn't be quite as thick. Nice presentation and not overly sweet.

  •  Star(s)

    SPRING FRUIT TART

    JANICE WOODARD from TRUSSVILLE, AL

    THE SPRING FRUIT TART WAS WONDERFUL. THE FRUIT STAYED PRETTY AND NOT SOGGY. THE CRUST WAS ESPECIALLY GOOD IN TEXTURE AND TASTE.

  •  Star(s)

    Very Special

    Fran Godaire from ENFIELD, CT

    With the bounty of fruits this Sping and Summer, this has been a favorite at our house.

  •  Star(s)

    Fruit Tart

    Jean Segina from Mt Vision, NY

    This is a good recipe and easy to make, I just wish that the fruit was easier to arrange. It looks more beautiful in the photo online, it turned out to be work- but easy work. We loved it when we were done.

  •  Star(s)

    Elegant Presention

    LEE ROSS from KENNESAW, GA

    This is by far one of the most requested dessets by my guests. It offers an elegant presentation when a tart pan is used and is quick and easy to make!

  •  Star(s)

    Spring Fruit Tart

    Ruth Minsk-Whitehead from OCALA, FL

    Can not believe such an elegant dessert is so easy to make. Easy, delicious and beautiful presentation.

  •  Star(s)

    Spring Fruit tart

    Vanessa Varon from TX

    My mom lets me be in charge of dinner a lot of the time and my favorite parts always been dessert. I came up with fruit salads or crepes and fruit but I'd never thought about making a tart, and I thought it'd be nice seeing as how I usually use chocolate. Well I loved it and so did my family, they want me to make it again, and I probably will...it was great!

  •  Star(s)

    yummy:)

    Karie Farwell from Olean, NY

    This recipe is soooo easy. I love the twist with the fluted pan. It gives the presentation that little extra wow!

  •  Star(s)

    fruit tart

    Robin Lewis from PORTLAND, OR

    cool and delicious. The family loved it.

  •  Star(s)

    Delicious!

    Susan Sunyak from Cranbury, NJ

    I warmed some apricot preserves, strained it and brushed it over the top of the fruit as a glaze-even more delicious!

  •  Star(s)

    Perfect Office Treat

    carrie kelley from WAYNESBURG, PA

    I'm made this for a special lunch that my office has once a month. Everyone loved it and requested the recipe. It's now on the lunch menu permanently.

  •  Star(s)

    good and yummy

    Olene Eckart from ALBERT LEA, MN

    I made this for my family and plan to make it often they loved it. It was a chance to get some fruit in them they normally would not eat

  •  Star(s)

    Spring Fruit Tart

    MARY MEADOWS from GLENWOOD, WV

    I saw this recipe in the recipe file and it looked so awesome, I am going to have a bean dinner in two weeks out side. The beans will be cooked in a very large Iron Kettle and I am going to make this Recipe for dessert. I know my family is going to love it.

  •  Star(s)

    Spring Time fruit tart

    Linda Davis from MOUNT JOY, PA

    This is a real good recipe for spring & summer, I made a nice fruit dipp to put on top of the tart.

  •  Star(s)

    fruit tart

    Sarah S from

    This was a huge presentation hit. But I was surprised I did not get more "oh this is really good." However, I loved this. Living in Fl I thought it was the perfect spring time dessert for the grill out we had.

  •  Star(s)

    Fruit Tart

    Linda Telljohann from JOPPA, MD

    I made this for Mothers Day to take to my neices but had to make one to keep home and it was a hit my family loved it very good .Thank You again for another wonderful recipe.

  •  Star(s)

    Sping Fruit Tart

    JoAnn Keyes from BROOKLYN, NY

    A great tart, easy to make. This one goes in my keeper file. Holds steady enough to carry to a picnic or cake sale.

  •  Star(s)

    fruit tart

    Darlene Duggan from SCHENECTADY, NY

    What a simple and elegant dessert. Everyone raved over it and there were no leftovers.

  •  Star(s)

    Fruit Tart

    Debbye Trueman from FRONT ROYAL, VA

    This was so easy and simple to make. It was really tasty and my husband love it.

  •  Star(s)

    Great and so Good for you

    Martha Bordelon from SHREVEPORT, LA

    This recipe is not complicated at all and I enjoyed putting it "together". It was a hit at a gathering with some of my friends. Everyone wanted the recipe of course, and I told them exactly where to locate it.

  •  Star(s)

    fruit tart

    Jennifer Lee from BRANDON, MS

    Fruit is one thing I can count on my son to eat. I'm so glad there is a recipe for my picky eater. It is even better because it is simple to make. This is something that Billy and I can make together.

  •  Star(s)

    Easy & Great

    Dawn Herman from TAYLORSVILLE, NC

    This was an easy recipe to make. I used strawberries, blackberries, bananas and pineapple on mine. It was a hit for my family!

  •  Star(s)

    Spring Fruit Tart

    Virginia Ashbrook from Claremore,, OK

    Easy to make. Pretty to look at. MMMMMMM!!! Good.

  •  Star(s)

    Spring Fruit Tart

    Melinda Bradtke from BALLSTON SPA, NY

    Loved this recipe! My friends always want me to make it when the come to visit. It's so easy and it looks like I spent a lot of time making it.

  •  Star(s)

    Spring Fruit Tart

    Laurie Drogowski from TECUMSEH, MI

    I finally got a chance to make this and is was absolutly delicious!!! It's so very easy and I got so many compliments on it, on how very good it was. Even one of my twins, who isn't a fruit eater, liked it. Thanks

  •  Star(s)

    Looks and taste great!

    Stacy Sewell from GROVELAND, FL

    This whole thing just looks like a picture and tastes as good as it looks! The best part is it is super easy.

  •  Star(s)

    Very Good Tart

    deaundra williams from FORT WORTH, TX

    this tart is perfect and easy to make. I make it very elegant when im entertaining and then i make one for the kids when the have friends over and let them decorate with fruit,gummy bears, and candy coated chocolates. This tart is good either way, and also fun with the kids.

  •  Star(s)

    very innovating

    deidra bowen from RESEDA, CA

    I have been looking for a simple fruit tart recipe and now it's here. Thanks. Very good and my kids love it.


nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 8

  • Calories: 200
  • Calories from Fat: 110
  • Total Fat: 12g (19% of DV)
  • Saturated Fat: 7g (34% of DV)
  • Cholesterol: 35mg (12% of DV)
  • Sodium: 130mg (5% of DV)
  • Carbohydrates: 21g (7% of DV)
  • Dietary Fiber: 2g (7% of DV)
  • Sugars: 14g
  • Protein: 3g
  • Vitamin A: 8% of DV
  • Vitamin C: 10% of DV
  • Calcium: 2% of DV
  • Iron: 2% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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