Mmm…mmm! This week, we are making tuna casserole!


This is Olive ‘N Tuna Super Supper, and this is one of the things I forced Tom to eat over Lent!


Olive ‘N Tuna Super Supper
Author: Olive Advisory Board, 1952
Serves: 6
  • 1 (4-oz) pkg noodles (2 cups)
  • 1 (12-oz) pkg frozen asparagus
  • 2/3 cup ripe olives
  • 2 T butter or margarine
  • 2 T flour
  • 1 tsp salt
  • 1/4 tsp dry mustard
  • 1 tsp Worcestershire sauce
  • 1 cup Pet Evaporated Milk
  • 1 cup grated American Cheese
  • 1 (approx. 7-oz) can tuna
  1. Cook noodles in boiling salted water until tender. Drain. Cook asparagus according to directions on package. Drain and reserve cooking liquid. Dice stems and leave tips whole. Cut olives from pits into large pieces.
  2. Melt butter and blend in flour, salt, mustard and Worcestershire sauce. Stir in milk. Add enough water to asparagus cooking liquid to make 1 cup and stir into sauce. Cook and stir until thickened. Remove from heat. Blend in cheese.
  3. Combine lightly with drained noodles, asparagus stems, olives and tuna in shallow 8-inch round baking dish. Arrange asparagus tips on top, pressing lightly into sauce.
  4. Baking in moderate oven (350 degrees) 20 mins, or until thoroughly heated.



Quick side note – Have you ever noticed how slimy frozen asparagus is? It is REALLY slimy.


But that didn’t stop me from stirring them into a casserole!


This was by far the most fun I’ve had putting together a recipe in while. Arranging asparagus tips into rows to make a casserole more appealing? Check!


Making Tom eat American cheese so I can take pictures of it? Check!




“What? What does it taste like?”

“Not bad. Regular cigarette-butt American cheese aftertaste, but overall not bad. I can’t believe I am saying this, but it tastes like it could use some shrimp.”

The Verdict: Pretty Good

From The Tasting Notes –

A bit bland, but the sauce actually ended up tasting pretty good. Would really be improved with cheddar cheese instead of American, though American cheese really did give it a nice smoothness.  Would also be good with other kinds of canned or frozen fish or shellfish, like shrimp. With the addition of the asparagus and olives, it actually gave it a different flavor. I thought it would just taste like mac and cheese, but it actually made it interesting.