Asparagus Tuna Noodle Casserole Recipes

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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

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 NOODLE CASSEROLE



Tuna Noodle Casserole image

"Tuna noodle casserole was the first dish my mom made after she got married. It took me years to perfect it!" says Ree.

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 13

Kosher salt
12 ounces wide egg noodles
1 stick salted butter, plus more for the baking dish
1 medium onion, diced
6 ounces white button mushrooms, finely chopped
1/4 cup all-purpose flour
3 cups whole milk, warmed
1/2 cup dry sherry
Freshly ground pepper
3 6.4-ounce packages white albacore tuna in water, drained
1/4 cup finely chopped red bell pepper
2 tablespoons minced fresh parsley
1/2 cup panko

Steps:

  • Preheat the oven to 400˚. Bring a large pot of salted water to a boil. Add the egg noodles and cook as the label directs for al dente. Drain and set aside.
  • Meanwhile, melt 4 tablespoons butter in a large skillet over medium heat. Add the onion and cook until starting to soften, 3 to 4 minutes. Add the mushrooms and cook, stirring, for a couple of minutes, until softened. Sprinkle the flour evenly over the mixture and stir so that the flour coats the onion and mushrooms thoroughly. Cook, stirring, until toasted, about 1 more minute. Add the milk and sherry and whisk to combine. Cook the sauce, whisking, until it's nice and thick, 3 to 4 minutes. Season with salt and pepper and stir. Adjust the seasoning to make sure the sauce is adequately salted.
  • Add the tuna to the sauce and stir, then stir in the bell pepper and 1 tablespoon of the parsley. Stir in the noodles until they're coated. Butter a 9-by-13-inch baking dish and transfer the noodle mixture to the dish.
  • Melt the remaining 4 tablespoons butter in a bowl in the microwave; combine it with the panko and remaining 1 tablespoon parsley.
  • Top the casserole with the panko mixture and bake until golden, 25 to 30 minutes.

CLASSIC TUNA NOODLE CASSEROLE



Classic Tuna Noodle Casserole image

There are many reasons this casserole is a classic ... it's comforting, easy to make, and oh so yummy!

Provided by Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 8

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
1/2 cup milk
1 cup Birds Eye® Sweet Garden Peas
2 tablespoons chopped pimientos
2 cans (about 6 ounces each) tuna, drained
2 cups medium egg noodles, cooked and drained
2 tablespoons dry bread crumbs
1 tablespoon butter, melted

Steps:

  • Heat the oven to 400 degrees F. Stir the soup, milk, peas, pimientos, if desired, tuna and noodles in a 1 1/2-quart baking dish. Stir the bread crumbs and butter in a small bowl. Bake for 20 minutes or until the tuna mixture is hot and bubbling. Stir the tuna mixture. Sprinkle with the bread crumb mixture. Bake for 5 minutes or until the bread crumb mixture is golden brown.

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

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.

ONE-PAN CREAMY TUNA PASTA



One-Pan Creamy Tuna Pasta image

This lighter take on tuna casserole gets brightness and crunch from fresh asparagus and arugula.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 25m

Number Of Ingredients 11

2 tablespoons unsalted butter
8 ounces cavatappi or other short spiral pasta
1 3/4 cups low-sodium chicken broth
1 cup thinly sliced shallots (from 3 to 4)
Kosher salt and freshly ground pepper
1 pound asparagus, trimmed and cut into 1 1/2-inch pieces (3 cups)
5 ounces baby arugula (4 packed cups)
1/2 cup freshly grated Parmesan, plus more for serving
1/2 teaspoon finely grated lemon zest, plus 4 teaspoons fresh juice
2 cans (5 ounces each) oil-packed tuna, drained
Extra-virgin olive oil, for drizzling

Steps:

  • Combine butter, pasta, broth, 2 cups water, and shallots in a large straight-sided skillet or stockpot; season with salt and pepper. Bring to a boil, then reduce heat to medium-high and cook, stirring frequently, until very al dente, about 5 minutes.
  • Stir in asparagus; cook until crisp-tender, 1 to 2 minutes. Add arugula, Parmesan, and lemon zest; stir to combine. Fold in tuna and lemon juice. Serve immediately, drizzled with oil and sprinkled with more pepper and Parmesan.

BEST EVER TUNA NOODLE CASSEROLE



Best Ever Tuna Noodle Casserole image

This is a recipe my entire family loves! It's requested at least once a week and for Birthday suppers. The recipe came from the mother of one of my childhood friends, who made some of the best food. If I'm making a double batch, I make it with cream of chicken and celery soups together.

Provided by Bread n Butter

Categories     One Dish Meal

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 9

10 1/2 ounces cream of chicken soup
1/2 cup mayonnaise
1/4 cup milk
1/2 cup diced yellow onion
1/2 cup diced celery
6 ounces albacore tuna
6 ounces cooked egg noodles
1/4 cup shredded cheddar cheese
salt and pepper

Steps:

  • Mix the cream of chicken, mayonnaise and milk together in a large bowl.
  • Add the diced celery and onion.
  • Fold in the tuna, followed by the cooked egg noodles and shredded cheddar cheese.
  • Salt and pepper to your taste.
  • Place in a casserole dish. Cook at 375 degrees for about 40-45 minutes, just until the top starts to brown.

Nutrition Facts : Calories 228.2, Fat 9.4, SaturatedFat 3.6, Cholesterol 45.7, Sodium 746.8, Carbohydrate 19.1, Fiber 1.1, Sugar 1.7, Protein 16.3

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     Tuna Recipes

Time 45m

Yield 4

Number Of Ingredients 8

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 CASSEROLE



Tuna Noodle Casserole image

This is a quick and easy weekday favorite. To change it up a bit, try it with condensed cream of celery or cream of broccoli or cream of asparagus soup. I have even made it with cream of cheese which was quite tasty also.

Provided by queenbeatrice

Categories     One Dish Meal

Time 30m

Yield 1 casserole, 4 serving(s)

Number Of Ingredients 9

1 (10 1/2 ounce) can condensed cream of mushroom soup
1/2 cup milk
2 tablespoons pimiento, chopped (optional)
1 cup cooked peas
2 (6 ounce) cans tuna, drained and flaked
2 cups hot cooked egg noodles (about 1 cup uncooked)
2 tablespoons dry breadcrumbs
1 tablespoon butter, melted
1/4 cup cheddar cheese, shredded

Steps:

  • In a 1 ½ quart casserole dish, mix soup, milk, pimiento, peas, tuna and noodles.
  • Bake at 400 degrees Fahrenheit for 20 minutes or until hot.
  • Stir.
  • Mix breadcrumbs with butter and cheese and sprinkle over noodle mixture.
  • Bake 5 minutes more.

Nutrition Facts : Calories 406.5, Fat 16.7, SaturatedFat 6.5, Cholesterol 74.8, Sodium 650.7, Carbohydrate 33.5, Fiber 3.2, Sugar 3.9, Protein 29.7

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     Tuna Recipes

Time 45m

Yield 4

Number Of Ingredients 8

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

LIGHTER THAN MOM'S TUNA-NOODLE CASSEROLE



Lighter Than Mom's Tuna-Noodle Casserole image

Categories     Cheese     Dairy     Fish     Pasta     Bake     Kid-Friendly     Dinner     Casserole/Gratin     Cream Cheese     Tuna     Pea     Winter     Noodle     Bon Appétit     Small Plates

Yield Makes 6 servings

Number Of Ingredients 13

Nonstick vegetable oil spray
1/4 cup dry white wine
4 teaspoons cornstarch
1/3 cup all purpose flour
1 1/2 cups low-fat (1%) milk
1 cup canned low-salt chicken broth
2 teaspoons minced fresh thyme or 1 teaspoon dried
2 tablespoons Neufchâtel cheese (reduced-fat cream cheese)
1 6-ounce can solid white tuna packed in water, undrained
1 6-ounce can chunk light tuna packed in water, undrained
1 cup frozen petite peas, unthawed
8 ounces farfalle (bow-tie) pasta
1/2 cup crushed baked potato chips (about 1 ounce)

Steps:

  • Preheat oven to 400°F. Spray 8 x 8 x 2-inch glass baking dish with vegetable oil spray. Whisk wine and cornstarch in small bowl to blend. Whisk flour in heavy medium saucepan to remove any lumps. Gradually add milk to flour, whisking until smooth. Add broth and thyme and whisk over medium heat until liquid thickens and boils, about 4 minutes. Add cornstarch mixture and whisk until liquid boils and is smooth, about 1 minute. Remove from heat. Add Neufch‰tel cheese and whisk until melted. Stir in both cans of tuna with their liquid and frozen peas. Season to taste with salt and pepper.
  • Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta. Return to pot.
  • Add tuna mixture to pasta; stir to blend well. Transfer to prepared baking dish. Sprinkle with potato chips. Bake until top is golden and sauce bubbles around edges of dish, about 25 minutes.

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From thesuburbansoapbox.com


HEALTHY TUNA NOODLE CASSEROLE | GARDEN IN THE KITCHEN
2021-08-09 Cook egg noodles according to package instructions. Drain and set aside. Heat oil in large sauce pan over medium-high heat. Add onion and carrots, sauté for about 5 minutes. Then dd garlic, peas and corn, sauté for 2-3 minutes. Stir in the flour and cook for 1 minute, tossing the veggies to coat evenly.
From gardeninthekitchen.com


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