Tuna Noodle Casserole With Asparagus

Photo by Charles Masters
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  • Serves 8
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 561 calories
    • 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


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


  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.