MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Asparagus-Tuna Casserole
 Categories: Seafood, Vegetables, Potatoes, Cheese
      Yield: 6 Servings
 
      1 c  Dried penne pasta
      1 lb Tiny new potatoes; diced
      3 tb Butter
    1/4 c  Chopped onion
      2 tb All-purpose flour
    1/8 ts (ea) salt & black pepper
  2 1/4 c  Milk
      2 ts Finely shredded lemon peel
      4 oz Provolone cheese; shredded
 13 1/2 oz (3 cans) tuna packed in
           - roasted garlic olive oil
           - or desired flavor tuna *
    1/2 c  Pitted kalamata olives;
           - halved
  1 1/2 lb Green, white, and/or purple
           - asparagus; trimmed, in 1"
           - pieces
    1/4 c  Soft bread crumbs
    1/4 c  Fine shredded Parmesan
           - cheese
 
  Set oven @ 375ºF/190ºC.
  
  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.
  
  Better Homes & Gardens | October 2014
  
  MM Format by Dave Drum - 31 October 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Haggis is no more revolting than scrapple, if that comforts you."
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