MEDITERRANEAN TUNA-NOODLE CASSEROLE RECIPE
Choose
best-quality tuna that's packed in olive oil for this dish. Even after draining
it, you'll get moister, richer results than if you used water-packed tuna.
Prep
Time : 35 mins
Total
Time : 55 mins
Servings : 8
INGREDIENTS
·
1/3
cup olive oil, plus more for baking dishes
·
Coarse
salt and ground pepper
·
1
pound wide egg noodles
·
2
red bell peppers (ribs and seeds removed), thinly sliced
·
1/2
cup all-purpose flour
·
5
cups whole milk
·
4
cans (6 ounces each) tuna in olive oil, drained
·
1
can (14 ounces) artichoke hearts, drained and thickly sliced
·
5
scallions, thinly sliced
·
1/2
cup finely grated Parmesan
INSTRUCTIONS
1. Preheat
oven to 400 degrees. Lightly oil two 8-inch square (or other shallow 2-quart)
baking dishes. In a large pot of boiling salted water, cook noodles until 2
minutes short of al dente; drain, and return to pot.
2. Meanwhile,
in a 5-quart Dutch oven or heavy pot, heat oil over medium. 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 minutes.
Source: Everyday Food, October 2007
From marthastewart.com
Delicious Food Recipes
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