Tuna Noodle Casserole With Asparagus

Tuna Noodle Casserole With Asparagus
Charles Masters
Serves 8
preparation
40
minutes
cooking
80
minutes

Ingredients

1
stick (1/2 cup) unsalted butter, plus more for the baking dish
12
ounces
wide egg noodles
1
pound
(1 bunch) asparagus, trimmed and cut into 1-inch pieces
1
cup
frozen peas
1
cup
panko bread crumbs
kosher salt and black pepper
1/2
small onion, finely chopped
1/3
cup
all-purpose flour
5
cups
whole milk
8
ounces
Cheddar, grated (about 2 cups)
2
5-ounce cans tuna, drained
1
tablespoon
chopped fresh tarragon or 1 teaspoon dried tarragon

Directions

  1. Heat oven to 375° F. Butter a 9-by-13-inch baking dish. Cook the noodles according to the package directions, adding the asparagus and peas 2 minutes before the noodles are done. Drain and return to the pot.
  2. Melt the butter in a large saucepan over medium heat. Transfer 2 tablespoons of the butter to a small bowl, add the bread crumbs and ¼ teaspoon each salt and pepper, and toss to combine; set aside.
  3. Cook the onion in the remaining butter in the saucepan, stirring often, until softened, 3 to 5 minutes. Add the flour and cook, whisking, for 1 minute (do not let darken). Gradually whisk in the milk; season with 1½ teaspoons salt and ¼ teaspoon pepper. Bring to a boil, reduce heat, and simmer, whisking occasionally, until thickened, 5 to 7 minutes.
  4. Remove the flour sauce from heat, add the Cheddar, and stir until melted. Add to the drained pasta, along with the tuna and tarragon; toss gently to combine. Transfer the mixture to the prepared baking dish and sprinkle with the bread crumbs. Bake until browned and bubbly, 30 to 40 minutes. Let cool for 5 minutes before serving.

 

Kristin Evans Dittami
September 2012

Nutritional Information

  • Per Serving
  • Calories 561
  • Fat 28 g
  • Sat Fat 17 g
  • Cholesterol 116 mg
  • Sodium 713 mg
  • Protein 29 g
  • Carbohydrate 48 g
  • Sugar 10 g
  • Fiber 3 g
  • Iron 4 mg
  • Calcium 411 mg
What does this mean? See Nutrition 101.