Tuna, Noodle, and Artichoke Casserole
Try this tasty tuna noodle casserole with artichokes, ripe olives, green onions, Parmesan cheese, and more.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 6ounces thin or medium egg noodles
- 5tablespoons unsalted butter, divided
- ½cup chopped green onions
- 3tablespoons all-purpose flour
- 2cups milk
- ½teaspoon garlic and herb seasoning , or similar seasoning
- ⅛teaspoon freshly black ground pepper
- 1(12- to 15-ounce) jar or can artichoke hearts, drained and sliced or chopped
- 1(2.25-ounce) can sliced ripe olives. drained
- 1(2-ounce) jar pimientos
- 1(4- to 6-ounce) jar sliced mushrooms, drained
- ½cup freshly grated Parmesan cheese, plus more for topping
- 1(12- to 14-ounce) can tuna, drained and flaked
- Salt, to taste
- 1cup fresh breadcrumbs , or croissant crumbs
Instructions
Step 1
Cook the noodles in boiling salted water following the package directions. Drain well and set aside.Step 2
Heat oven to 350 F.Step 3
Lightly butter a 2- to 2 1/2-quart baking dish.Step 4
In a large saucepan, melt 3 tablespoons of butter over medium-low heat. Add the green onions and saute for 1 minute. Stir in flour and continue cooking, stirring, for 2 minutes. Gradually add the milk; cook, stirring, until thickened.Step 5
Add the seasonings to the milk along with the artichoke hearts, olives, pimientos, mushrooms, and 1/2 cup Parmesan cheese. Cook the sauce, stirring, until the Parmesan cheese has melted. Add the flaked tuna; taste and add salt, as needed. Stir in noodles.Step 6
Spoon the mixture into the prepared baking dish.Step 7
Melt the remaining 2 tablespoons of butter; toss with the bread crumbs until well coated. Add 1 or 2 tablespoons of grated Parmesan cheese to the breadcrumbs. Sprinkle the crumbs over the casserole.Step 8
Bake for 25 to 30 minutes, until hot and bubbly and the topping is browned.