Mediterranean Tuna-Noodle Casserole, can freeze ahead 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 tuna in olive oil -- (6 ounces each) drained 1 can artichoke hearts -- (14 ounces) drained -- and thickly sliced 5 scallions -- thinly sliced 1/2 cup finely grated Parmesan
1. Preheat oven to 400 degrees. Lightly oil two 8-inch square (or other shallow 2-quart) baking dishes. In a large pot of boiling salted water, cook noodles until 2 minutes short of al dente; drain, and return to pot. 2. Meanwhile, in a 5-quart Dutch oven or heavy pot, heat oil over medium. Add bell peppers; season with salt and pepper. Cook until crisp-tender, 4 to 6 minutes. Add flour and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer. 3. Remove from heat; add mixture to noodles in pot, along with tuna, artichoke hearts, and scallions. Season with salt and pepper, and toss. Divide between prepared baking dishes, and sprinkle with Parmesan. Bake until golden and bubbling, about 20 minutes. 4. To Freeze: Prepare through step 3; cool to room temperature. Cover tightly with aluminum foil, and freeze up to three months. 5. To Bake from Frozen: Preheat oven to 400 degrees. Bake, covered with foil, until center is warm, about 2 hours. Uncover, and bake until top is browned, about 20 minutes more. 6. To Bake from Thawed: Thaw overnight in refrigerator. Preheat oven to 400 degrees and bake, covered with foil, until center is warm, about 30 minutes. Uncover, and bake until top is browned, about 20 minutes more. Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 228 Calories From Fat: 71 Total Fat: 8g Cholesterol: 37.2mg Sodium: 161.1mg Potassium: 282.7mg Carbohydrates: 28.1g Fiber: 1.1g Sugar: 8.6g Protein: 10.9g Comments: Choose best-quality tuna that's packed in olive oil for this dish. Even after draining it, you'll get moister, richer results than if you used water-packed tuna. Recipe Author: From Everyday Food, October 2007 Recipe Source: marthastewart.com Web Page: http://www.marthastewart.com/recipe/mediterranean-tuna-noodle-casserole?back _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
