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


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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