Best Tuna Noodle Asparagus Casserole Recipes

ASPARAGUS TUNA NOODLE CASSEROLE

Asparagus Tuna Noodle Casserole image

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

Ingredients

2 cups uncooked elbow macaroni
2 cans (10-1/2 ounces each) condensed cream of asparagus soup, undiluted
2 cups sliced fresh mushrooms
1 medium sweet red pepper, chopped
1 small onion, chopped
1/4 cup lemon juice
1 tablespoon dried parsley flakes, divided
1-1/2 teaspoons smoked paprika, divided
1 teaspoon garlic salt
1/2 teaspoon pepper
2 pounds fresh asparagus, cut into 1-inch pieces
2 pouches (6.4 ounces each) light tuna in water
1-1/2 cups shredded Colby cheese
1 cup multigrain snack chips, crushed
4 bacon strips, cooked and crumbled

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

Tuna Noodle Asparagus Casserole image

This is a good way to get the kids to eat asparagus.

Provided by Arden Crow Evans

Categories Seafood Fish Tuna

Time 45m

Yield 4

Number Of Ingredients 8

Ingredients

1 (6 ounce) package wide egg noodles
1 (12 ounce) can white tuna in water, drained
1 (2.25 ounce) can sliced black olives
1 (10.75 ounce) can low-fat cream of mushroom soup
2 cups shredded sharp Cheddar cheese
5 dashes hot pepper sauce (such as Tabasco®), or to taste
ground black pepper to taste
1 (15 ounce) can asparagus spears, drained and cut into thirds

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

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.