Mediterranean Tuna Casserole

By á-46

Ingredients

• 6 oz. egg noodles, cooked al dente - or fettaccine, linguini
• 3 Tbs. butter
• 1/2 red pepper diced
• 1 clove garlic, minced
• 4 oz. baby portabella mushrooms, sliced
• 1 7-oz. can artichoke hearts, chopped
• 1/8 cup flour
• 1 cup milk
• 1 cup heavy cream
• 2 cans (4 oz. each) Tuna, drained
• 3/4 cup shredded parmesan cheese
• 3 scallions, thinly sliced
• 1/2 cup Crispy Onions
• 1/4 cup Italian-Style Panko Breadcrumbs

Preparation

Step 1

Melt butter in large saucepot over medium heat.

Add red peppers and cook until soft, about 4 minutes.

Add garlic and cook until fragrant.

Add mushrooms and cook until soft, about 4-6 minutes.

Stir in artichoke hearts and flour. Cook for 2 minutes.

Stir in milk and heavy cream and cook until sauce thickens enough to coat the back of the spoon, about 12-15 minutes.

Season with salt and pepper. Remove from heat.

In large bowl, combine the egg noodles, tuna, scallions, 1/2 cup parmesan cheese and sauce mixture.

Grease a 10 in. round casserole dish, add noodle mixture and top with crispy onions, remaining 1/4 cup parmesan cheese and panko breadcrumbs.

Bake in a 400°F oven for 20 minutes or until bubbly and golden brown.