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Preheat oven to 375°F. In a large saucepan, cook pasta according to package directions, adding diced potatoes for the last 4 minutes of cooking time. Drain and set aside.
Meanwhile, in a large Dutch oven, melt 2 tablespoons butter. Add onion; sauté for about 3 minutes, until tender. Stir in flour, salt and pepper. Cook and stir 2 minutes more. Whisk in milk all at once. Add lemon zest. Cook and stir until thickened and bubbly. Whisk in provolone cheese until melted. Gently fold pasta, potatoes, tuna, olives and asparagus into the sauce. Pour into a 3-quart rectangular baking dish.
In a small bowl, melt the remaining 1 tablespoon butter. Stir in breadcrumbs and Parmesan. Sprinkle over casserole. Bake, uncovered, for 25 to 30 minutes, until heated through and topping is golden.