Tuna Noodle Niçoise Casserole

Tuna Noodle Niçoise Casserole
Photo by Charles E. Walton IV

Ingredients

  • ¼ cup chopped Italian or flat-leaf parsley
  • ½ cup Niçoise or other black olives, pitted and halved (optional)
  • 8 ounces uncooked wide egg noodles (4 cups)
  • 1 (12-ounce) can solid-white albacore tuna packed in water, drained
  • 2 tablespoons butter
  • 1 ½ cups chopped fresh tomatoes (about 1 1/4 pounds)
  • 1 ¼ cups grated Parmesan cheese, divided
  • + 6 more ingredients
    • 2 tablespoons capers, drained
    • 8 ounces fresh green beans, trimmed and cut into 1-inch pieces (1 3/4 cups)
    • ¼ teaspoon freshly ground pepper
    • ¼ teaspoon salt
    • 2 tablespoons flour
    • 2 ½ cups milk

1. 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. 2. Melt butter in a large Dutch oven over medium-high heat. Add flour, and cook, whisking...

View full recipe at My Recipes

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