Mediterranean Tuna Noodle Casserole

By Tallon

Ingredients

• 1 large onion, diced
• 1/3 cup olive oil
• coarse salt and ground pepper
• 1 pound wide egg noodles
• 2 roasted red bell peppers, thinly sliced lengthwise
• 1/2 cup all purpose flour
• 5 cups whole milk
• 3 packets tuna in olive oil
• 5 scallions, thinly sliced
• 1 cup frozen peas (opt if not putting peppers in)

Preparation

Step 1

1. Preheat over to 400°. Lightly oil 2 8 inch square baking dishes. In a large pot of boiling salted water, cook noodles until 2 minutes short of al dente, according to package directions; drain, and return to pot.

2. Meanwhile in a 5 quart dutch oven or heavy pot, heat oil over medium. Add onions and bell peppers. Cook until crisp tender, 4-6 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 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.

To Freeze: Prepare through step 3; cool to room temp. Cover tightly with foil, and freeze up to 3 months.

To bake from frozen: Preheat oven to 400°. Bake, covered with foil, until center is warm, about 2 hours. Uncover and bake until top is browned, about 20 minutes more.