TUNA NOODLE NICOISE CASSEROLE

Tuna Noodle Nicoise Casserole image

Provided by Manami

Categories Tuna

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 15

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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

Steps:

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 375ºF.
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.