Asparagus-Tuna Casserole

By LRay

Taking inspiration from a classic nicoise salad, this fresh look at tuna casserole combines new potatoes and olives, along with asparagus.

From the Test Kitchen•Note *If tuna packed in garlic olive oil in not available, substitute tuna packed in oil and add 2 cloves of minced garlic when cooking.

Nutrition Facts (Asparagus-Tuna Casserole ) Servings Per Recipe 6,
Calories 467,
Protein (gm) 34,
Carbohydrate (gm) 36,
Fat, total (gm) 21,
Cholesterol (mg) 50,
Saturated fat (gm) 10,
Monosaturated fat (gm) 5,
Polyunsaturated fat (gm) 2,
Dietary Fiber, total (gm) 5,
Sugar, total (gm) 4,
Vitamin A (IU) 1312,
Vitamin C (mg) 15,
Thiamin (mg) 0,
Riboflavin (mg) 1,
Niacin (mg) 11,
Pyridoxine (Vit. B6) (mg) 0,
Folate (µg) 121,
Cobalamin (Vit. B12) (µg) 2,
Sodium (mg) 753,
Potassium (mg) 951,
Calcium (DV %) 374,
Iron (DV %) 5,
Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 1 cup dried penne pasta
• 1 pound tiny new potatoes, diced (1/2-inch pieces)
• 3 tablespoons butter
• 1/4 cupchopped onion
• 2 tablespoonsall-purpose flour
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• 2 1/4 cups milk
• 2 teaspoons finely shredded lemon peel
• 4 ounces provolone cheese, shredded
• 3 4 1/2ounce can tuna packed in roasted garlic olive oil or desired flavor tuna
• 1/2 cup pitted kalamata olives, halved
• 1 1/2 pounds green, white, and/or purple asparagus, trimmed, cut in 1-inch pieces
• 1/4 cup soft bread crumbs
• 1/4 cup finely shredded Parmesan cheese

Details

Preparation time 20mins
Cooking time 20mins
Adapted from bhg.com

Preparation

Step 1

1. Preheat oven to 375 degrees F. In a large saucepan cook pasta according to package directions, adding diced potatoes during the last 4 minutes of cooking time. Drain and set aside.

2. Meanwhile, for sauce, in a large Dutch oven melt 2 Tbsp. of the butter. Cook onion in butter about 3 minutes, until tender. Stir in flour and a pinch of salt and pepper. Cook and stir 2 minutes more. Whisk in milk all at once. Add lemon peel. Cook and stir until thickened and bubbly. Whisk in provolone cheese until melted. Gently fold pasta, potatoes, tuna, olives, and asparagus into sauce. Pour into a 3 quart rectangular baking dish .

3. For topping, in a small bowl melt the remaining 1 Tbsp. of butter. Stir in bread crumbs and Parmesan. Sprinkle on casserole. Bake, uncovered, for 25 to 30 minutes, until heated through and topping is golden.

Makes: 6 servings
Prep: 20 mins
Cook: 20 mins
Bake: 375°F 25 mins