Tuna Noodle Niçoise Casserole |
|
 |
Prep Time: 20 Minutes Cook Time: 16 Minutes |
Ready In: 36 Minutes Servings: 1 |
|
Ingredients:
8 ounces uncooked wide egg noodles (4 cups) |
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 freshly ground pepper |
1/4 cup chopped italian or flat-leaf parsley |
1 (12-ounce) can solid-white albacore tuna packed in water, drained |
2 tablespoons capers, drained |
1/2 cup niçoise or other black olives, pitted and halved (optional) |
1 1/2 cups chopped fresh tomatoes (about 1 1/4 pounds) |
Directions:
1. Cook egg noodles according to package directions, adding green beans to the cooking water during the last 3 minutes of cooking time. Drain and rinse thoroughly with cold water to stop the cooking process.
2. Melt butter in a large Dutch oven over medium-high heat. Add flour, and cook, whisking constantly, 1 minute. Slowly whisk in milk, and cook, whisking constantly, about 5 minutes or until mixture comes to a boil and thickens. Remove from heat, and slowly whisk in 1 cup Parmesan, whisking until smooth. Whisk in salt and pepper. Add noodles and green beans, parsley, tuna, capers, and, if desired, olives; gently toss to mix well. Add tomato, and gently toss to combine. Transfer mixture to an 11- x 7-inch (1 1/2-quart) baking dish coated with cooking spray.
3. Cover and refrigerate overnight, or sprinkle remaining 1/4 cup Parmesan over casserole, and bake at 375° for 30 minutes or until bubbly and heated through. Let stand 5 minutes before serving.
|
|