Mediterranean Tuna-Noodle casserole

prep time:: 35 min
total time:: 55 min

Makes 8 serving

Patricia Bulmer Bulmer

ingredients

1/3 cup olive oil
coarse salt and ground pepper
1 pound wide egg noodles
2 red bell peppers
1/2 cup all purpose flour
5 cups whole milk
4 cans (6 oz) tuna in olive oil, drained
1 can (14 oz) artichoke hearts, drained and thickly sliced.
5 scallions, thinly sliced
1/2 cup finely grated Parmesan

directions

1
Preheat oven to 400° Lightly oil two 8 inch square baking dishes. In a large pot of boiling salted water, cook noodles until 2 minutes short of al dente. according to packagge instruction; drain, and return to pot.
2
Meanwhile in a 5 quart dutch oven or heavy pot, heat oil over medium heat. Add bell peppers; season with salt and pepper. Cook until crisp tender, 4 to 6 minutes. Add flour, and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer.
3
Remove from heat; add mixture to noodles in pot, along with tuna, artichoke hearts, and scallions. Season with salt and pepper, and toss. Divide between prepared baking dishes, and sprinkle with Parmesan. Bake until golden and bubbling. about 20 minuets.

notes

TO FREEZE Prepare, let cool to room temperature. Cover tightly and freeze: TO BAKE FROM FROZEN: Preheat oven to 400° Bake covered with foil, until center is warm about 2 hours Uncover and bake until top is browned, about 20 minutes, more.

Source: Patricia Bulmer