Asparagus & Tuna Noodle Casserole

Asparagus & Tuna Noodle Casserole

Posted January 10, 2013 by admin


  • 1 pound fresh asparagus or 1 package (10 oz.) frozen asparagus cuts and tips
  • 1/2 cup boiling water
  • 3 TBSPs butter or margarine
  • 3 TBSPs All purpose flour
  • 1/2 tsp salt
  • 1/2 tsp dry mustard
  • 1 1/2 TSPs Worcestershire sauce
  • 12 Ounce MEYENBERG Evaporated Goat Milk
  • 1 can (6 ½ oz.) tuna, drained
  • 3 Cups cooked shell noodles
  • 3/4 cup sliced ripe olives
  • 2 Cups (8 oz.) grated cheddar cheese, divided usage


Preheat oven 350°F. Clean and cut fresh asparagus into 1- to 2 inch pieces. In large saucepan, cook asparagus in boiling water until tender. Stir in butter. Set aside. In small mixing bowl, combine flour, salt, mustard and Worcestershire sauce. Gradually stir in evaporated goat milk. Mix until smooth. Pour milk mixture over asparagus. Cook and stir until mixture thickens. Stir in tuna, noodles, olives, and 1 cup cheese. Pour into shallow greased 2-quart baking dish. Sprinkle remaining 1 cup cheese over top. Bake 20 to 25 minutes or until hot and bubbly. Serve hot. Six 1-cup servings.

whole milk
cheddar cheese