Tuna Noodle Nicoise Casserole - cooking recipe

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
Preparation
    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.
    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, red pepper flakes, and white pepper.
    Add noodles and green beans, parsley, tuna, capers, grated onion(if using) and, if desired, olives; gently toss to mix well.
    Add tomato, and gently toss to combine.
    Preheat to 375\u00b0F.
    Transfer mixture to an 11- x 7-inch (1 1/2-quart) baking dish coated with cooking spray.
    Cover and refrigerate overnight, or sprinkle remaining 1/4 cup Parmesan over casserole, and bake for 30 minutes or until bubbly and heated through.
    Let stand 5 minutes before serving.

Leave a comment