Best Tuna Asparagus Bake Recipes

OLD FASHIONED TUNA CASSEROLE

Old Fashioned Tuna Casserole image

This is a favorite from my childhood, think 1950-60's, that is one of my all-time comfort foods. There are ways to bring it up to today's standards like using fresh asparagus, fat free cream soup and baked potato chips - I do all but the chips :) ! When using fresh asparagus get 2 bunches and steam lightly first but not too soggy, if using canned try to feel out the woody stems and toss out. This can be used with leftover or canned chicken or turkey (about 1.5-2 cups chopped) but never substitute the cream of chicken soup or another cream soup, like mushroom, it seems like a good idea but it doesn't taste right.

Provided by Dreams of Cooking

Categories One Dish Meal

Time 1h5m

Yield 6-7 serving(s)

Number Of Ingredients 6

Ingredients

1 (14 1/2 ounce) bag potato chips, not wavy
3 -4 stalks celery, cut into 1/4 inch pieces, about 2 cups
2 (14 1/2 ounce) cans asparagus spears, cut and drained or 2 bunches fresh asparagus, cut cooked and drained
2 (6 ounce) cans tuna in water, squeeze out as much water as possible, may substitute with 2 cups leftover chicken
1 (10 1/2 ounce) can cream of chicken soup, fat free is OK
4 ounces cheddar cheese, grated, anything from colby to sharp cheddar depending on taste

Steps:

Using a large (9"x13") casserole dish begin by crushing a layer of chips on the bottom not into powder but just broken pieces to make a full layer, I usually use less than half a bag but you want to cover the bottom well.
Proceed to layer the remaining ingredients using all in the order listed - celery, asparagus, tuna - then spread the undiluted cream of chicken soup carefully so you don't mix up your layers.
Sprinkle with cheese, it's OK to use a little extra if you like or less if you are looking to reduce calories.
Top with crushed chips and bake in a 325 oven for 45 minutes or till hot all the way through. If your chips are beginning to brown you may want to cover with foil at the end but not the whole way through or they will get soggy.
Enjoy with green or fruit salad or sliced tomatoes!

Nutrition Facts : Calories 607.1, Fat 37.1, SaturatedFat 12.9, Cholesterol 48.8, Sodium 1064.3, Carbohydrate 44.4, Fiber 6.1, Sugar 5.4, Protein 27.9

ASPARAGUS-TUNA CASSEROLE

Asparagus-Tuna Casserole image

Our asparagus and tuna casserole recipe is a dinner fit to serve the whole family. Try this quick weeknight option for a meal you can serve in one casserole dish.

Provided by BHG Test Kitchen

Time 1h5m

Number Of Ingredients 15

Ingredients

1 cup dried penne pasta
1 pound tiny new potatoes, diced (1/2-inch pieces)
3 tablespoon butter
0.25 cup chopped onion
2 tablespoon all-purpose flour
0.125 teaspoon salt
0.125 teaspoon ground black pepper
2.25 cup milk
2 teaspoon finely shredded lemon peel
4 ounce provolone cheese, shredded
3 4.5 ounce can tuna packed in roasted garlic olive oil or desired flavor tuna
0.5 cup pitted kalamata olives, halved
1.5 pound green, white, and/or purple asparagus, trimmed, cut in 1-inch pieces
0.25 cup soft bread crumbs
0.25 cup finely shredded Parmesan cheese

Steps:

Preheat oven to 375°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.
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 .
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.

Nutrition Facts : Calories 467 kcal, Carbohydrate 36 g, Cholesterol 50 mg, Protein 34 g, SaturatedFat 10 g, Sodium 753 mg, Sugar 4 g, Fat 21 g, UnsaturatedFat 7 g

TUNA AND PASTA BAKE

Tuna and Pasta Bake image

Make and share this Tuna and Pasta Bake recipe from Food.com.

Provided by Terese

Categories Tuna

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 can tuna in brine or 1 can tuna in water
1 can campbell's cream of asparagus soup
1 can small corn kernel
1 can asparagus spear, and cuts
400 g pasta (e.g. penne "or" spirals etc)
1 -2 cup cheese (tasty "or" cheddar)
2 -3 teaspoons curry powder (I prefer Keens)
2 cups bechamel sauce or 2 cups white sauce, using two tablespoons butter and flour and two cups of milk and sprinkle of nutmeg

Steps:

Place bechamel/white sauce and can of asparagus soup in a saucepan and heat together over low to medium heat with curry powder and nutmeg, season with salt and pepper.
Add approx ½ cup of the cheese and stir in thoroughly.
Heat pasta until cooked.
Place tuna, cooked pasta, sauce, canned asparagus, canned corn in a baking dish and mix thoroughly.
Sprinkle remaining cheese on top and heat in oven on approx 180oC until cheese has melted and browned slightly (approx 20 minutes).
You could also use breadcrumbs with the cheese on top if you prefer.

Nutrition Facts : Calories 542.4, Fat 11.2, SaturatedFat 5.3, Cholesterol 21.1, Sodium 875.4, Carbohydrate 89.3, Fiber 4.4, Sugar 2.4, Protein 20.9

TUNA NOODLE ASPARAGUS CASSEROLE

Tuna Noodle Asparagus Casserole image

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

Ingredients

4 oz wide noodles, cooked and drained
i use hodgson mills whole wheat noodles
2 can(s) (6 1/2 oz each) tuna, drained
i use 3 cans chicken of the sea
1 can(s) (4oz) sliced mushrooms, drained
1 jar(s) (4oz) chopped pimento, drained
1 can(s) cream of mushroom soup
1 can(s) cream of celery soup
2 c (8oz) shredded sharp cheddar cheese - divided
3/4 c mayonnaise
1 c sliced almonds or 1/2 cup is enough
1 can(s) (15oz) cut up asparagus - drained

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.

TUNA AND ASPARAGUS WITH CREAMY LEMON CURRY SAUCE

Tuna and Asparagus With Creamy Lemon Curry Sauce image

Adapted to our tastes years ago, I forgot about this recipe! I won't forget it again, though. The sauce can be made with a lowfat slurry and fat free sour cream. This goes well with rice.

Provided by Chef PotPie

Categories Tuna

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 lbs asparagus, cleaned
2 (6 ounce) cans solid white tuna, drained (albacore)
2 tablespoons butter
2 tablespoons flour
1/4 cup fresh lemon juice
1/4 teaspoon salt
3 drops hot pepper sauce (to taste)
1 teaspoon curry powder
2/3 cup sour cream

Steps:

Cook asparagus to your taste and drain, reserving liquid.
Arrange asparagus on a platter, break tuna into chunks and arrange over asparagus, and keep warm.
In saucepan melt butter, stir in four,and cook 2 minutes.
Measure reserved asparagus liquid; if necessary add hot water to make 1 cup.
Add to flour mixture, stirring constantly.
Add fresh lemon juice, salt and hot pepper sauce.
Simmer, stirring, until thickened and bubbly.
Stir in sour cream and pour over asparagus and tuna.

Nutrition Facts : Calories 240.4, Fat 14.2, SaturatedFat 6.6, Cholesterol 39, Sodium 388.6, Carbohydrate 10.4, Fiber 3.2, Sugar 2.3, Protein 19.9