Asparagus
Tuna Noodle Casserole Recipe
Ingredients
:
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
How
To Make Asparagus Tuna Noodle Casserole :
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. Serve with cheese, crushed chips and bacon. Sprinkle with
remaining 1-1/2 teaspoons parsley and 1/2 teaspoon paprika.
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.
