Jacked Tuna Asparagus Bake

adapted from Incredibly Easy Salmon Asparagus Pie
Prep time: 25 minutes
Bake time: 30 minutes at 400 F
Total time: 55 minutes

Ahhh comfort food. We all have our favorites. For me, it is more than just mac and cheese. Feed me enchiladas or a casserole! Of all the casseroles my mother baked, I distinctly remembered one that had asparagus and was delicious!

After finally finding it on the Betty Crocker website, I laughed. I laughed because it was a no brainer why I loved it so much — it was full of FAT. It called for croissants as the crust!

Below is my attempt at a similarly easy recipe found while perusing their website. I used tuna because my husband does not like salmon. We ate it right up!

I also cut back on the eggs and cheese. The result: less fat and fewer calories to help keep us on a healthier track. Feel free to use chicken, canned salmon or all veggies for a quick and easy dinner.

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1 – 5 oz. can of chunk tuna in water, drained and flaked
8 asparagus medium spears (about 1/2 lb.), sliced into 1 inch or less pieces
1 cup of slice mushrooms (about 8 oz), baby bella
1/3 cup red onion, sliced
1/2 tsp pepper
1/2 tsp basil
1/2 cup Bisquick Gluten Free Baking Mix
1 cup fat free milk
1 egg + 1 egg white
2 slices or 2 oz of pepper jack cheese

Heat oven to 400ºF.

Lightly grease or spray an oven safe pan.

In a bowl, toss tuna, asparagus, mushrooms and onions together. Spread mixture evenly on bottom of pan. In a small bowl, blend together milk, pepper, basil, 1 egg, 1 egg white and mix. Pour evenly over tuna asparagus mix.

Bake for 30 to 35 minutes or until knife inserted in center comes out clean. Top with two slices of cheese and bake 2 minutes longer or until cheese is melted.

Cool 5 to 8 minutes before serving.

Enjoy!

Oh as far as mom’s original bake…I am working on giving it a nutrition make over.