tuna noodle asparagus casserole
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.
prep time
15 Min
cook time
30 Min
method
---
yield
6 to 8
Ingredients
- 4 ounces wide noodles, cooked and drained
- - i use hodgson mills whole wheat noodles
- 2 cans (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 cups (8oz) shredded sharp cheddar cheese - divided
- 3/4 cup mayonnaise
- 1 cup sliced almonds or 1/2 cup is enough
- 1 can (15oz) cut up asparagus - drained
How To Make tuna noodle asparagus casserole
-
Step 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. -
Step 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.
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Fish
Category:
Pasta
Category:
Casseroles
Keyword:
#mushrooms
Keyword:
#cheese
Keyword:
#tuna
Keyword:
#almonds
Keyword:
#asparagus
Keyword:
#Noodles
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