Asparagus Tuna Noodle Casserole

Name: Asparagus Tuna Noodle Casserole
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

"I updated a traditional tuna casserole using fresh asparagus and asparagus soup. This is so different and so delicious. Use frozen asparagus when not in season. —Nancy Heishman, Las Vegas, Nevada..."

INGREDIENTS

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2 cups uncooked elbow macaroni

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2 cans (10-1/2 ounces each) condensed cream of asparagus soup, undiluted

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2 cups sliced fresh mushrooms

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1 medium sweet red pepper, chopped

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1 small onion, chopped

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1/4 cup lemon juice

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1 tablespoon dried parsley flakes, divided

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1-1/2 teaspoons smoked paprika, divided

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1 teaspoon garlic salt

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1/2 teaspoon pepper

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2 pounds fresh asparagus, cut into 1-inch pieces

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2 pouches (6.4 ounces each) light tuna in water

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1-1/2 cups shredded Colby cheese

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1 cup multigrain snack chips, crushed

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4 bacon strips, cooked and crumbled

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