Asparagus-Tuna Casserole Recipe

Name: Asparagus-Tuna Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried whole wheat penne pasta; 1 pound tiny new potatoes, diced (1/2-inch pieces); 3 tablespoons butter; 1/4 cup chopped onion; 2 tablespoons all-purpose flour; 1/8 teaspoon salt; 1/8 teaspoon ground black pepper; 2 1/4 cups milk; 2 teaspoons finely shredded lemon peel; 4 ounces provolone cheese, shredded; 3 4 1/2 ounce can tuna packed in roasted garlic olive oil or desired flavor tuna; 1 1/2 pounds green, white, and/or purple asparagus, trimmed, cut in 1-inch pieces; 1/4 cup soft bread crumbs; 1/4 cup finely shredded Parmesan cheese

Servings: persons

1 cup dried whole wheat penne pasta
1 pound tiny new potatoes, diced (1/2-inch pieces)
3 tablespoons butter
1/4 cup chopped onion
2 tablespoons all-purpose flour
1/8 teaspoon salt
1/8 teaspoon ground black pepper
2 1/4 cups milk
2 teaspoons finely shredded lemon peel
4 ounces provolone cheese, shredded
3 4 1/2 ounce can tuna packed in roasted garlic olive oil or desired flavor tuna
1 1/2 pounds green, white, and/or purple asparagus, trimmed, cut in 1-inch pieces
1/4 cup soft bread crumbs
1/4 cup finely shredded Parmesan cheese

1
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
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
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.
4
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.
5
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 (g) 120.96, Cobalamin (Vit. B12) (g) 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

1341

kcal

Calories

100

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup dried whole wheat penne pasta, 1 pound tiny new potatoes, diced (1/2-inch pieces), 3 tablespoons butter, 1/4 cup chopped onion, and more.

Yes, Asparagus-Tuna Casserole falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asparagus-Tuna Casserole

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