Rick’s Tuna Casserole

Ingredients

1 Pound Fresh Tuna Steaks (up to 3 pounds can be used)

1/2 Cup Chopped Onion Divided

1 Pound Fresh Asparagus, bottoms cut off and chopped into bite size pieces

Finely Chopped Mushrooms, one package fresh

6 Tablespoons Butter

4 Tablespoons Flour

4 Cloves of Garlic

1/2 Cup Cream

1 Small Bottle of White Wine (187 ml)

1/2 Teaspoon Vegeta (European spice mixture)

1 Cup Vegetable Stock

3 Cups Shredded Cheddar Cheese

Equal parts of Panko Bread Crumbs and Parmesan Cheese

Step 1: Preheat oven to 400-degrees

Step 2: Cook pasta in salted water until pasta is al dente.

Step 3: Chop Asparagus into bit size pieces and mix everything else together. Stir in pasta. Pour into a buttered baking dish.

Step 4: Mix topping mixture except the butter. Sprinkle topping over the casserole and dot with a little butter.

Step 5: Put in oven and cook for 30-40 minutes or until top is lightly brown and the casserole is bubbling. Will serve 6-8.