Asparagus Tuna Noodle Casserole

Ingredients

• 2 cups uncooked elbow macaroni
• 2 cans (10-1/2 ounces each) condensed cream of asparagus soup, undiluted
• 2 cups sliced fresh mushrooms
• 1 medium sweet red pepper, chopped
• 1 small onion, chopped
• 1/4 cup lemon juice
• 1 tablespoon dried parsley flakes, divided
• 1-1/2 teaspoons smoked paprika, divided
• 1 teaspoon garlic salt
• 1/2 teaspoon pepper
• 2 pounds fresh asparagus, cut into 1-inch pieces
• 2 pouches (6.4 ounces each) light tuna in water
• 1-1/2 cups shredded Colby cheese
• 1 cup multigrain snack chips, crushed
• 4 bacon strips, cooked and crumbled

Directions

1. Cook macaroni according to package directions for al dente; drain. Transfer to a 4- or 5-qt. greased slow cooker. Stir in soup, mushrooms, red pepper, onion, lemon juice, 1-1/2 teaspoons parsley, 1 teaspoon paprika, garlic salt and pepper. Cook, covered, on low 4 hours.
2. Stir in asparagus and tuna. Cook, covered, on low until asparagus is crisp-tender, about 1 hour longer. Sprinkle with remaining 1-1/2 teaspoons parsley and 1/2 teaspoon paprika. Serve with cheese, crushed chips and bacon.