Tuna Noodle Nicoise Casserole |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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We love the combination of flavors in this casserole! Instead of cold - hot! Found in January, 2007 edition of Cottage Living. Ingredients:
8 ounces uncooked wide egg noodles |
8 ounces fresh green beans, trimmed and cut into 1-inch pieces (1 3/4 cups) |
2 tablespoons butter |
2 tablespoons flour |
2 1/2 cups milk |
1 1/4 cups grated parmesan cheese, divided |
1/4 teaspoon salt |
1/4 teaspoon white pepper |
1 pinch crushed red pepper flakes (optional) |
1/3 onion, grated (optional) |
1/4 cup chopped italian parsley or 1/4 cup flat leaf parsley |
1 (12 ounce) can solid-white albacore tuna in water, drained |
2 tablespoons capers, drained |
1/2 cup nicoise olives (optional) or 1/2 cup other black olives, pitted and halved (optional) |
1 1/2 cups chopped fresh tomatoes |
Directions:
1. Cook egg noodles according to package directions, adding green beans to the cooking water during the last 3 minutes of cooking time.
2. Drain and rinse thoroughly with cold water to stop the cooking process.
3. Melt butter in a large Dutch oven over medium-high heat.
4. Add flour, and cook, whisking constantly, 1 minute.
5. Slowly whisk in milk, and cook, whisking constantly, about 5 minutes or until mixture comes to a boil and thickens.
6. Remove from heat, and slowly whisk in 1 cup Parmesan, whisking until smooth.
7. Whisk in salt, red pepper flakes, and white pepper.
8. Add noodles and green beans, parsley, tuna, capers, grated onion(if using) and, if desired, olives; gently toss to mix well.
9. Add tomato, and gently toss to combine.
10. Preheat to 375ºF.
11. Transfer mixture to an 11- x 7-inch (1 1/2-quart) baking dish coated with cooking spray.
12. Cover and refrigerate overnight, or sprinkle remaining 1/4 cup Parmesan over casserole, and bake for 30 minutes or until bubbly and heated through.
13. Let stand 5 minutes before serving.
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