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tuna noodle asparagus casserole

(1 rating)
Recipe by
Mary Lundschen
San Antonio, TX

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.

(1 rating)
yield 6 to 8
prep time 15 Min
cook time 30 Min

Ingredients For tuna noodle asparagus casserole

  • 4 oz
    wide noodles, cooked and drained
  • i use hodgson mills whole wheat noodles
  • 2 can
    (6 1/2 oz each) tuna, drained
  • i use 3 cans chicken of the sea
  • 1 can
    (4oz) sliced mushrooms, drained
  • 1 jar
    (4oz) chopped pimento, drained
  • 1 can
    cream of mushroom soup
  • 1 can
    cream of celery soup
  • 2 c
    (8oz) shredded sharp cheddar cheese - divided
  • 3/4 c
  • 1 c
    sliced almonds or 1/2 cup is enough
  • 1 can
    (15oz) cut up asparagus - drained

How To Make tuna noodle asparagus casserole

  • 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.