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Asparagus Tuna Noodle Casserole

I updated a traditional tuna casserole using fresh asparagus and asparagus soup. This is so different and so delicious. Use frozen asparagus when fresh is not in season. —Nancy Heishman, Las Vegas, Nevada
  • Total Time
    Prep: 20 min. Cook: 5 hours
  • Makes
    8 servings


  • 2 cups uncooked elbow macaroni
  • 2 cans (10-1/2 ounces each) condensed cream of asparagus soup, undiluted
  • 2 cups sliced fresh mushrooms
  • 1 medium sweet red pepper, chopped
  • 1 small onion, chopped
  • 1/4 cup lemon juice
  • 1 tablespoon dried parsley flakes, divided
  • 1-1/2 teaspoons smoked paprika, divided
  • 1 teaspoon garlic salt
  • 1/2 teaspoon pepper
  • 2 pounds fresh asparagus, cut into 1-inch pieces
  • 2 pouches (6.4 ounces each) light tuna in water
  • 1-1/2 cups shredded Colby cheese
  • 1 cup multigrain snack chips, crushed
  • 4 bacon strips, cooked and crumbled


  • Cook macaroni according to package directions for al dente; drain. Transfer to a 4- or 5-qt. greased slow cooker. Stir in soup, mushrooms, red pepper, onion, lemon juice, 1-1/2 teaspoons parsley, 1 teaspoon paprika, garlic salt and pepper. Cook, covered, on low 4 hours.
  • Stir in asparagus and tuna. Cook, covered, on low until asparagus is crisp-tender, 1 hour longer. Sprinkle with remaining 1-1/2 teaspoons parsley and 1/2 teaspoon paprika. Serve with cheese, crushed chips and bacon.
Nutrition Facts
1-1/3 cups: 338 calories, 15g fat (6g saturated fat), 44mg cholesterol, 1110mg sodium, 30g carbohydrate (5g sugars, 5g fiber), 22g protein.

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