ASPARAGUS TUNA NOODLE CASSEROLE
I updated a traditional tuna casserole using fresh asparagus and asparagus soup. This is so different and so delicious. Use frozen asparagus when fresh is not in season. -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Dinner
Time 5h20m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Cook macaroni according to package directions for al dente; drain. Transfer to a 4- or 5-qt. greased slow cooker. Stir in soup, mushrooms, red pepper, onion, lemon juice, 1-1/2 teaspoons parsley, 1 teaspoon paprika, garlic salt and pepper. Cook, covered, on low 4 hours., Stir in asparagus and tuna. Cook, covered, on low until asparagus is crisp-tender, 1 hour longer. Sprinkle with remaining 1-1/2 teaspoons parsley and 1/2 teaspoon paprika. Serve with cheese, crushed chips and bacon.
Nutrition Facts : Calories 338 calories, Fat 15g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 1110mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 5g fiber), Protein 22g protein.
TUNA NOODLE ASPARAGUS CASSEROLE
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 5 minutes; drain.
- Stir noodles, tuna, black olives, and cream of mushroom soup together in the bottom of a casserole dish. Add 2/3 cup Cheddar cheese, hot pepper sauce, and black pepper to the noodle mixture; mix. Gently fold asparagus into the noodle mixture. Sprinkle remaining Cheddar cheese over the dish.
- Bake in preheated oven until hot and bubbly, about 30 minutes.
Nutrition Facts : Calories 566.1 calories, Carbohydrate 41 g, Cholesterol 123.4 mg, Fat 24.4 g, Fiber 3.6 g, Protein 44.8 g, SaturatedFat 13.2 g, Sodium 1134.4 mg, Sugar 2.3 g
TUNA NOODLE ASPARAGUS CASSEROLE
All you need to fix this casserole is a large pot, colandar and a casserole dish. Also, you can mix together a day or 2 before and bake it when needed. I have had many request for this recipe.
Provided by Mary Lundschen
Categories Casseroles
Time 45m
Number Of Ingredients 12
Steps:
- 1. In a large pot cook noodles in boiling salted water for about 6 minutes. Drain in colandar. Drain tuna, mushrooms and pimento with the noodles.
- 2. Put soups and 1/2 of cheese in the pot and heat until cheese melts. Remove from heat and stir in mayo and almonds. Add veggies, tuna and noodles to sauce and mix well.
- 3. Drain asparagus and layer on bottom of 11x7 casserole dish (I spray with non-stick spray). Pour on sauce and top with remining cheese. Bake at 375 for 30 minutes or until hot and bubbly.
ASPARAGUS-TUNA CASSEROLE
Steps:
- 1. Preheat oven to 375 degrees F. In a large saucepan cook pasta according to package directions, adding diced potatoes during the last 4 minutes of cooking time. Drain and set aside. 2. Meanwhile, for sauce, in a large Dutch oven melt 2 Tbsp. of the butter. Cook onion in butter about 3 minutes, until tender. Stir in flour and a pinch of salt and pepper. Cook and stir 2 minutes more. Whisk in milk all at once. Add lemon peel. Cook and stir until thickened and bubbly. Whisk in provolone cheese until melted. Gently fold pasta, potatoes, tuna, olives, and asparagus into sauce. Pour into a 3 quart rectangular baking dish . 3. For topping, in a small bowl melt the remaining 1 Tbsp. of butter. Stir in bread crumbs and Parmesan. Sprinkle on casserole. Bake, uncovered, for 25 to 30 minutes, until heated through and topping is golden. Note:If tuna packed in garlic olive oil in not available, substitute tuna packed in oil and add 2 cloves of minced garlic when cooking. Nutrition Info: Per Serving: cal. (kcal) 467, Fat, total (g) 21, chol. (mg) 50, sat. fat (g) 10, carb. (g) 36, Monosaturated fat (g) 5, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 5, sugar (g) 4, pro. (g) 34, vit. A (IU) 1311.94, vit. C (mg) 15.35, Thiamin (mg) 0.43, Riboflavin (mg) 0.59, Niacin (mg) 11.06, Pyridoxine (Vit. B6) (mg) 0.41, Folate (µg) 120.96, Cobalamin (Vit. B12) (µg) 2.14, sodium (mg) 753, Potassium (mg) 951, calcium (mg) 373.58, iron (mg) 4.68, Percent Daily Values are based on a 2,000 calorie diet
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