Tuna Noodle Asparagus Casserole

Mary Lundschen


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 vote
6 to 8
15 Min
30 Min


4 oz
wide noodles, cooked and drained
i use hodgson mills whole wheat noodles
2 can(s)
(6 1/2 oz each) tuna, drained
i use 3 cans chicken of the sea
1 can(s)
(4oz) sliced mushrooms, drained
1 jar(s)
(4oz) chopped pimento, drained
1 can(s)
cream of mushroom soup
1 can(s)
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(s)
(15oz) cut up asparagus - drained

How to Make Tuna Noodle Asparagus Casserole


  • 1In a large pot cook noodles in boiling salted water for about 6 minutes. Drain in colandar. Drain tuna, mushrooms and pimento with the noodles.
  • 2Put 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.
  • 3Drain 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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