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Tuna Noodle Casserole With Asparagus

Tuna Noodle Casserole With Asparagus
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Serves 8| Hands-On Time: | Total Time:



  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.
By September, 2012

Nutritional Information

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

Quick Tip

If you don’t care for the licorice flavor of fresh tarragon, use 2 tablespoons of chopped flat-leaf parsley instead.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.