This Mexican Noodle Casserole (Sopa Seca) Recipe contains fideos, onion, garlic, and tomato.
In most American households, children eat mac and cheese as a quick meal. This was our "boxed mac and cheese" growing up because it uses mostly pantry staples and can be made in under 15 minutes. It is also much healthier than using boxed mac and cheese. 20 years later, I can safely say I still eat this because it is so delicious.
If you love this recipe, you need to try my Mexican Sopa and my Mexican Star Soup.
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What is Sopa Seca?
In English, this dish is called a Mexican Noodle Casserole. Sopa seca directly translates to "dry soup." There are many variations to this dry soup, but one thing that is similar, is that the broth is cooked until evaporated, giving the dish its name. You will love this Mexican Noodle Casserole (Sopa Seca) Recipe.
What are fideo noodles?
Fideos are a form of pasta that are as thin as angel hair pasta, but they are short pieces. It is used in Mexican culinary for dishes like Sopa Seca or Mexican Noodle soup.
Why you will love this recipe
Full of flavor: The combination of the cheese, avocado, pasta and tomatoes are so delicious.
Hearty: This is a filling dish. I love to make a lot of it and eat it throughout the week.
Kid Friendly: Like I mentioned above, I grew up eating this when I needed a quick and easy snack.
Serves a crowd: It is easy to double this recipe, which is a great side dish for your next dinner party.
Sopa Seca Ingredients
You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Red onion
- Garlic
- Fideo
- Broth
- Tomatoes
- Olive oil
- Avocado
- Cilantro
- Cotija cheese
See recipe card for quantities.
How to make Mexican Noodle Casserole
In a large skillet, start by adding the olive oil on medium heat and wait for it to shimmer. Add the onion for about 5 minutes, until soft and translucent. Toss in the garlic for 1 minute, until fragrant. Pour in the Fideo.
Stir often to avoid burning the noodles for about 2-3 minutes, until toasted. Add the can of diced tomatoes, stir for 1 minute.
Add the chicken broth and wait until the broth boils. Lower heat and add salt and pepper. Keep cooking on low heat for about 12-15 minutes, until the liquid evaporates and the noodles are cooked through.
Garnish with sliced avocado, cilantro, and cotija cheese.
Substitutions
Onion: I used red onion but feel free to use yellow or white onion.
Fideo: You can buy fideo in the ethnic section of your grocery store. If you can't find it, you can also buy angel hair pasta and crush into pieces. It is essentially the same thing.
Broth: You can use chicken broth, vegetable broth or beef broth. When I have neither, I use water and chicken bouillon and it tastes delicious as well.
Tomatoes: Feel free to use tomatoes from a can or fresh tomatoes. If you use fresh tomatoes, throw them in at the same time as the onion to cook them fully.
Toppings: Feel free to top with avocado, cilantro and cotija cheese. I have used feta cheese in the past as well.
Variations
Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.
- Spicy - add chili pepper flakes while cooking to imbue heat into the dish.
- Deluxe - add guacamole, crispy onions or sour cream.
- Kid friendly - add crushed tortilla chips.
Check out this Instant Pot Copycat Chipotle Rice.
Equipment
Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.
I love using my Caraway pots, pans and baking sheets for best quality.
Storage
This will be good in the refrigerator for 2-3 days.
These ingredients don't stand up well to freezing.
Top tip
Make sure the liquid evaporates fully.
Mexican Noodle Casserole (Sopa Seca) Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This Sopa Seca de Fideos, or Mexican Noodle Casserole (Sopa Seca) Recipe, is a great side dish for a ton of Mexican dishes.
Ingredients
- ½ cup of chopped red onion
- 2 garlic cloves, minced
- 1 7 oz package of Fideo
- 1 ½ cups of chicken or vegetable broth (for vegetarian)
- 1 10 oz can of diced tomatoes, or fresh
- 1 tablespoon of olive oil
- 1 avocado, sliced
- ¼ cup chopped cilantro
- Optional: ½ cup crumbled cotija cheese to garnish
Instructions
- In a large skillet, start by adding the olive oil on medium heat and wait for it to shimmer. Add the onion for about 5 minutes, until soft and translucent. Toss in the garlic for 1 minute, until fragrant. Pour in the Fideo. Stir often to avoid burning the noodles for about 2-3 minutes, until toasted. Add the can of diced tomatoes, stir for 1 minute.
- Add the chicken broth and wait until the broth boils. Lower heat and add salt and pepper. Keep cooking on low heat for about 12-15 minutes, until the liquid evaporates and the noodles are cooked through.
- Garnish with sliced avocado, cilantro, and cotija cheese.
Notes
- If you don’t have chicken broth, mix 1 tablespoons of Knorr Chicken Bouillon with 1 ½ cups of hot water.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1
- Calories: 234kcal
- Sugar: 2g
- Sodium: 399mg
- Fat: 8g
- Saturated Fat: 3g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 7mg
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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