Ingredients

Serves 6 to 8

1 cup asparagus (cut tender stalk ¼'' and reserve whole tips)
1 cup petite peas (if using frozen, thaw under cold water first)
4 Tbsp. unsalted butter
4 ounces button mushrooms, caps sliced and stems chopped
4 ounces crimini mushrooms, caps sliced and stems chopped
1 tsp. thyme, chopped
1 tsp. tarragon, chopped
1 tsp. parsley, chopped
½ cup shallots, minced
2 Tbsp. all-purpose flour
3 cups half & half
½ tsp. dry yellow mustard
1 tsp. Worcestershire sauce
1 Tbsp. kosher salt
1 tsp. ground white pepper
8 ounces medium egg noodles, cooked
5 sundried tomatoes, sliced very thin
10 ounces solid light tuna in oil, largely crumbled
1 sleeve Ritz Crackers (ground to crumbs)
½ cup Parmesan cheese, grated

Directions

This creamy casserole with rich flavorful light tuna, crisp asparagus, sweet crumb topping and a hint of Parmesan cheese makes this a great pairing with our Minnesota Cuvee Chardonnay.

In a 2-quart sauce pan, bring 1 quart of water to a boil. Add sliced asparagus stalks. Blanch for 20 seconds and then add asparagus tops and peas. Blanch for another 30 seconds. Strain vegetables from the hot water and immediately place in an ice water bath to cool. Remove from water bath and set aside.

In a medium size sauté pan, melt 2 tablespoons butter over medium heat. Once butter starts to sizzle, add sliced mushroom caps, a pinch of salt and fresh herbs. Sauté until mushrooms are tender. Set aside.

In a 2-quart sauce pan, melt 2 tablespoons butter over medium heat. Once butter starts to sizzle, add chopped mushroom stems and shallots. Sauté for 2 minutes. Add flour, stir and continue cooking while stirring for another 2 minutes. Add half & half, mustard, Worcestershire sauce, salt and pepper. Bring to a simmer and cook until the sauce starts to thicken. Pour cream sauce in a blender and puree.

Add the cooked pasta, blanched vegetables, sautéed mushrooms, sundried tomatoes and tuna in a 9”x11” baking dish coated with non-stick cooking spray or butter. Stir to combine and pour the cream sauce over the top.

In a small bowl, combine the Ritz cracker crumbs and parmesan cheese. Sprinkle evenly over the top of the casserole.

Bake in a pre-heated 350⁰F oven for 20-25 minutes or until the crumb topping is golden brown and the sauce is bubbling. Allow to rest for 10 minutes and serve.