20 Feb Mediterranean Tuna Casserole
Skip your ordinary tuna casserole and try this tasty Mediterranean version featuring bell peppers, artichoke hearts, and Wild Selections® Solid White Albacore in Olive Oil. This family meal is yummy right out of the oven or great to eat leftover!
- 1/4 cup olive oil
- 1/2 lb. egg noodles
- 1 green bell pepper sliced
- 1/4 cups flour
- 2 1/2 cups milk
- 2 cans Wild Selections® Solid White Albacore in Olive Oil
- 7 oz. canned artichoke hearts sliced
- 3 scallions sliced
- 1/3 cup parmesan cheese grated
- salt and pepper to taste
Preheat oven to 400F degrees. Oil an 8-inch square baking dish.
Boil egg noodles until just short of al dente.
Heat olive oil in a heavy pot. Add bell peppers, salt, and pepper. Cook sliced bell pepper for 5 minutes. Stir in flour and coat bell peppers. Add milk gradually and stir until mixture is smooth.
Add flour and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer.
Drain pasta but keep pasta in pot. Pour mixture into noodle pot. Add tuna, artichoke hearts, and scallions. Add salt and pepper and toss.
Transfer to baking dish and sprinkle generously with parmesan cheese. Bake 15-20 minutes, or until golden.