Mediterranean Tuna Casserole |
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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Not your mama's tuna noodle casserole-that's for sure. From BHG. Ingredients:
4 ounces fettuccine, broken |
1/4 cup chopped onion |
1 tablespoon butter |
1 (10 3/4 ounce) can cream of chicken soup |
1 (12 ounce) can solid white tuna, drained and broken in to chunks (water pack) |
1 (9 ounce) package frozen artichoke hearts, thawed and cut up |
2/3 cup milk |
1/2 cup shredded mozzarella cheese |
3 tablespoons sun-dried tomatoes packed in oil, drained and sniped |
3 tablespoons sliced pitted ripe olives |
1/2 teaspoon dried thyme, crushed |
3 tablespoons grated parmesan cheese |
Directions:
1. Cook fettuccine by following the package directions; drain.
2. In a large skillet, sauté onion in hot melted butter over medium heat until tender.
3. Remove skillet from heat; stir in soup, tuna, artichoke hearts, milk, mozzarella, tomatoes, olives, and thyme.
4. Stir in cooked fettuccine.
5. Transfer mixture to a greased 2-quart casserole.
6. Sprinkle with parmesan cheese.
7. Bake, covered, in a preheated 350°F oven for 20 minutes.
8. Uncover and bake about 20 more minutes or until casserole is bubbly.
9. Let stand 10 minutes before serving.
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