Asparagus-Tuna Casserole

Per Serving: Calories: 470 Fat: 20 g Carb: 35 g Fiber: 5 g Protein: 35 g

Asparagus-Tuna Casserole
Asparagus-Tuna Casserole

PREP TIME

20

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

20

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup dried penne pasta

  • 1

    lb tiny new potatoes, cut in 1/2 inch dice

  • 3

    Tbsp butter

  • 1/4

    cup chopped onion

  • 2

    Tbsp all purpose flour

  • 2 1/4

    cups milk

  • 2

    tsp finel shredded lemon peel

  • 4

    oz provolone or swiss cheese, shredded

  • 3

    4.5 oz cans tuna

  • 1/2

    cup pitted Kalamata olives, halved

  • 1 1/2

    lbs asparagus, trimmed, cut in 1 inch pieces

  • 1/4

    cup soft bread crumbs

  • 1/4

    cup finely shredded mozzarella cheese

Directions

1. Preheat oven to 375 F. In a large saucepan, cook pasta according to package directions, adding diced potatoes duing the last 4 mins of cooking time. Drain and set aside. 2. For sauce, in a large pot, melt 2 Tbsp of butter. Cook onion in butter about 3 mins, until tender. Stir in flour and a pinch of salt and ground black pepper. Cook and stir 2 mins more. Whisk in milk all at once. Add lemon peel. Cook and stir until thickened and bubbly. Whisk in provolone or swiss cheese until melted. Gently fold pasta, potatoes, tuna, olives, and asparagus into sauce. Pour into a 3 qt baking dish. 3. For topping, in a small bowl, melt the remaining 1 Tbsp of butter. Stir in bread crumbs and mozzarella. Sprinkle on casserole. Bake, uncovered, for 25 to 30 mins, until heated through and topping is golden.

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