Mediterranean Tuna-Noodle Casserole
- 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
- Produce
- Artichoke hearts (1 can)
- Red bell peppers (ribs and seeds removed) (2)
- Scallions (5)
- Cooking & Baking
- All-purpose flour (1/2 cup)
- Olive oil (1/3 cup)
- Salt and ground pepper, Coarse (1)
- Pasta & Grains
- Wide egg noodles (1 pound)
- Dairy
- Parmesan (1/2 cup)
- Whole milk (5 cups)
- Other
- 4 cans (6 ounces each) tuna in olive oil, drained
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published April 11, 2011 (1 year ago).
9 people saved this recipe.
