Recipe by Arden Crow Evans
"This is a good way to get the kids to eat asparagus."
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1 (6 ounce) package
wide egg noodles
1 (12 ounce) can
white tuna in water, drained
1 (2.25 ounce) can
sliced black olives
1 (10.75 ounce) can
low-fat cream of mushroom soup
shredded sharp Cheddar cheese
hot pepper sauce (such as Tabasco®), or to taste
ground black pepper to taste
1 (15 ounce) can
asparagus spears, drained and cut into thirds
Not sure what the previous review had in mind when they made this but it is supposed to be "mush"...noodles, tuna,asparagus are all soft items. i added my own twist on it to jazz it up a bit. my son doesn't care for mushrooms so i used cream of celery soup instead. 12oz of noodles, 2 cans of soup, and enough almond milk to make it creamy but still thick. one 12oz can of tuna and one 6 oz can. one can of asparagus, salt, pepper and hot sauce to taste. then topped it off with buttered panco seasoned bread crumbs and cheddar cheese. after i baked it for 30 min i turned on the broiler to crsip up the cheese a bit. It was a smash hit with the whole family. thanks for the great idea!
I followed the recipe as it was written, and like Nonames mentioned it is a bit mushy. I will try it again however, and use fresh asparagus instead of canned to give it more varied texture. I might also try some other veggies like baby carrots just to change up the consistency of the dish.
I do like the simplicity though! Its super quick to put together.
Boring, too many distinct flavors that never melded. Texture just 'mush'. Completely uninteresting. Already deleted from my recipe box. Won't be making again.
Simple and tasty. Nice variation on tuna casserole! The Tabasco gave it a little kick.
* Percent Daily Values are based on a 2,000 calorie diet.
Tuna Noodle Asparagus Casserole
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 220
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