Tuna and Asparagus Casserole Recipe

This week I decided to try something new – I am not an olive lover but my entire family is so I thought this would be a winner. The flavors just sort of melt together so well without needing a lot of spices so this is one of those favorite healthy recipes – the kids loved this asparagus casserole recipe with tuna and olives!

Asparagus Casserole Recipe

While I was growing up my parents were too busy to have a garden of any kind, but we did inherit a little asparagus patch in our backyard from the previous owners of our house. Those owners had the last name Jackson and I was convinced as a 7 year old that Michael Jackson had lived in our old farmhouse in New Hampshire.

One thing I really loved about that house besides the old built-in cabinets and corn crib where we installed a swing was being able to go out back and pick asparagus for dinner. I was amazed that we could eat something straight from the earth.



My kids don’t love asparagus, but they will eat this asparagus casserole. I like to cut the asparagus into tiny pieces so it’s harder for them to pick it out!



Asparagus is packed with antioxidants and can help fight cancer. Asparagus also is a great diuretic as it contains high levels of the amino acid asparagine. Did you know asparagus is one food that you don’t have to buy organic?

Asparagus Casserole Recipe

Ingredients

• 2 cup dried penne pasta
• 6-8 tiny new potatoes, diced (1/2-inch pieces)
• 3 tablespoons butter
• 1/4 cup chopped onion
• 2 tablespoons all-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
• 2 4-1/2 ounce 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

Instructions

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 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.

More recipes like Asparagus Casserole with Tuna

Shrimp and Couscous
Garlic Parmesan Roasted Asparagus
Asparagus Linguini Recipe

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