Tuna Noodle Asparagus Casserole

Ingredients

• 1 (6 ounce) package wide egg noodles
• 1 (12 ounce) can white tuna in water, drained
• 1 (2.25 ounce) can sliced black olives
• 1 (10.75 ounce) can low-fat cream of mushroom soup
• 2 cups shredded sharp Cheddar cheese
• 5 dashes hot pepper sauce (such as Tabasco), or to taste
• Ground black pepper to taste
• 1 (15 ounce) can asparagus spears, drained and cut into thirds

Directions

Preheat oven to 350 degrees F (175 degrees C).

Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 5 minutes; drain.

Stir noodles, tuna, black olives, and cream of mushroom soup together in the bottom of a casserole dish. Add 2/3 cup Cheddar cheese, hot pepper sauce, and black pepper to the noodle mixture; mix. Gently fold asparagus into the noodle mixture. Sprinkle remaining Cheddar cheese over the dish.

Bake in preheated oven until hot and bubbly, about 30 minutes.