Mexican Noodle Casserole (Sopa Seca)

  • Serves

    serves 4


This recipe from cookbook author Diana Kennedy is a comforting casserole dense with thin fideo noodles bathed in chile sauce. Serve it with a salad or pickled chiles on the side. This recipe first appeared in our August/September 2012 issue with Beth Kracklauer's article The Expat.


  • 14 cup canola oil, plus more for greasing
  • 8 oz. fideos (available at or vermicelli noodles, broken into 3" pieces
  • 4 canned chipotle chiles in adobo, minced
  • 4 cloves garlic, minced
  • 1 (15-oz.) can whole peeled tomatoes in juice, crushed
  • 12 small white onion, roughly chopped
  • 12 cup chicken or vegetable stock
  • 1 cup crumbled Cotija
  • 34 cup crema (available at or sour cream
  • 2 tbsp. minced cilantro
  • Kosher salt and freshly ground black pepper, to taste


Step 1

Heat oven to 350°. Grease an 8" x 8" baking dish with oil; set aside. Heat oil in a 12" skillet over medium-high heat. Working in two batches, add pasta and cook, stirring, until lightly browned and toasted, about 4 minutes. Using a slotted spoon, transfer to paper towels to drain; set aside.

Step 2

Purée chipotles, garlic, tomatoes, and onion in a blender until very smooth, at least 2 minutes. Return skillet to heat, and add tomato purée; cook, stirring constantly, until almost all liquid is evaporated, about 18 minutes. Add stock, and cook, stirring, for 1 minute. Add noodles, stir to combine, and season with salt and pepper. Transfer to baking dish, and cover with foil; bake until pasta is tender and sauce is absorbed, about 10 minutes.

Step 3

Divide among serving plates, sprinkle with Cotija, and drizzle with crema; sprinkle with minced cilantro before serving.

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