Recipes and Cooking Asparagus-Tuna Casserole 4.0 (26) 1 Review Our asparagus and tuna casserole recipe is a dinner fit to serve the whole family. Try this quick weeknight option for a meal you can serve in one casserole dish. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on March 1, 2012 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 20 mins Cook Time: 20 mins Bake Time: 25 mins Total Time: 1 hrs 5 mins Servings: 6 Jump to Nutrition Facts Ingredients 1 cup dried penne pasta 1 pound tiny new potatoes, diced (1/2-inch pieces) 3 tablespoon butter ¼ cup chopped onion 2 tablespoon all-purpose flour ⅛ teaspoon salt ⅛ teaspoon ground black pepper 2 ¼ cup milk 2 teaspoon finely shredded lemon peel 4 ounce provolone cheese, shredded 3 4.5 ounce can tuna packed in roasted garlic olive oil or desired flavor tuna ½ cup pitted kalamata olives, halved 1 ½ pound green, white, and/or purple asparagus, trimmed, cut in 1-inch pieces ¼ cup soft bread crumbs ¼ cup finely shredded Parmesan cheese Directions Preheat oven to 375°F. In a large saucepan cook pasta according to package directions, adding diced potatoes during the last 4 minutes of cooking time. Drain and set aside. Meanwhile, for sauce, in a large Dutch oven melt 2 Tbsp. of the butter. Cook onion in butter about 3 minutes, until tender. Stir in flour and a pinch of salt and pepper. Cook and stir 2 minutes more. Whisk in milk all at once. Add lemon peel. Cook and stir until thickened and bubbly. Whisk in provolone cheese until melted. Gently fold pasta, potatoes, tuna, olives, and asparagus into sauce. Pour into a 3 quart rectangular baking dish . For topping, in a small bowl melt the remaining 1 Tbsp. of butter. Stir in bread crumbs and Parmesan. Sprinkle on casserole. Bake, uncovered, for 25 to 30 minutes, until heated through and topping is golden. * If tuna packed in garlic olive oil in not available, substitute tuna packed in oil and add 2 cloves of minced garlic when cooking. Rate it Print Nutrition Facts (per serving) 467 Calories 21g Fat 36g Carbs 34g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 467 % Daily Value * Total Fat 21g 27% Saturated Fat 10g 50% Cholesterol 50mg 17% Sodium 753mg 33% Total Carbohydrate 36g 13% Total Sugars 4g Protein 34g Vitamin C 15.4mg 77% Calcium 373.6mg 29% Iron 4.7mg 26% Potassium 951mg 20% Folate, total 121mcg Vitamin B-12 2.1mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.