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 AND ASPARAGUS WITH CREAMY LEMON CURRY SAUCE
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
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
TUNA & ASPARAGUS BAKE
Make and share this Tuna & Asparagus Bake recipe from Food.com.
Provided by SodaHub
Categories < 60 Mins
Time 1h
Yield 4 , 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 180 degrees.
- Place drained tuna in square casserole, spread asparagus spears over tuna.
- Beat eggs add cheese and cream, mix together and pour over tuna and asparagus.
- cook for 45minutes until top a golden brown -- .
Nutrition Facts : Calories 346.6, Fat 26.8, SaturatedFat 15.7, Cholesterol 208.8, Sodium 621.1, Carbohydrate 9.3, Fiber 1.7, Sugar 1.3, Protein 18.5
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.
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4.6/5 (18)Total Time 28 minsCategory 30-minute MealCalories 433 per serving
- Meanwhile, in a 12-inch non-stick skillet, heat oil, garlic, and red pepper flakes over medium heat, stirring frequently, until fragrant (but not browned!), about 1 to 2 minutes. Add chicken stock and bring to a simmer. Add tuna, slightly breaking up chunks with your fingers, and salt and cook, stirring frequently, until tuna is heated through, about 1 minute.
- Toss tuna mixture, parsley, butter, asparagus (or other vegetable), and cooked pasta together in the skillet. Salt and pepper to taste and serve immediately.
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5/5 (1)Total Time 20 minsServings 4Calories 310 per serving
- Preheat oven to 450°F. Remove 2 tsp. zest and squeeze juice from one of the lemons. For dressing, in a small bowl whisk together lemon zest and juice, oil, pepper, and salt. Cut remaining lemon into wedges.
- Rinse fish; pat dry. In a 15x10-inch baking pan arrange fish and asparagus. Brush with 2 to 3 Tbsp. of the dressing. Roast 6 to 8 minutes or just until fish flakes and asparagus is crisp-tender.
- Drizzle salad greens with remaining dressing; toss to coat. If desired, sprinkle fish and asparagus with cheese. Serve with salad greens and lemon wedges.
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