Tuna Noodle Asparagus Casserole
Prep time: 
Cook time: 
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Serves: 8-10 servings
  • 1 pound asparagus, trimmed and cut into 1-2 inch pieces
  • 1 clove of garlic, finely chopped
  • 1 medium onion, diced
  • 1 lemon, zested, and the juice from one half of it
  • 1-2 tablespoons olive oil
  • 1 pound whole wheat pasta (I used penne)
  • 1 (12 ounce) can of tuna in water, drained and flaked
  • 1 cup of low-fat milk
  • 1 tablespoon cornstarch
  • 1¼- 1½ cups of shredded low-fat cheese
  • salt and pepper to taste
  1. Preheat the oven to 350. Cook the pasta according to package instructions, drain and set aside.
  2. Add the cut asparagus to the pasta pot.
  3. Squeeze the lemon juice over the drained and flaked tuna and set aside.
  4. Heat the olive oil in a medium saucepan. Add the onions and cook until translucent, about 4 minutes. Add the garlic and lemon zest and continue cooking for about a minute.
  5. Whisk one tablespoon of cornstarch into one cup of cold milk and stir it into the onion/garlic/zest mixture. Continue stirring over medium high heat until the sauce thickens and then stir in the cheese, reserving enough to sprinkle over the top of the finished casserole.
  6. When the cheese is melted, pour the cheese sauce over the pasta and asparagus. Add the tuna and stir everything to incorporate.
  7. Pour into an ungreased 9X13 casserole dish and sprinkle with the remaining cheese. Bake for about 20 minutes.
Recipe by Sugar Dish Me at https://www.sugardishme.com/teacher-workday/