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Tuna Noodle Niçoise Casserole

Source of Recipe


Cottage Living



List of Ingredients



• 8 ounces uncooked wide egg noodles (4 cups)
  
• 8 ounces fresh green beans, trimmed and cut into 1-inch pieces (1¾ cups)
  
• 2 Tbsp butter
  
• 2 Tbsp flour
  
• 2½ cups milk
  
• 1¼ cup grated Parmesan cheese, divided
  
• ¼ tsp salt
  
• ¼ tsp freshly ground pepper
  
• ¼ cup chopped Italian or flat-leaf parsley
  
• 1 (12-ounce) can solid-white albacore tuna packed in water, drained
  
• 2 Tbsp capers, drained
  
• ½ cup Niçoise or other black olives, pitted and halved
  
• 1½ cups chopped fresh tomatoes
  






Instructions



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 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 and pepper. Add noodles and green beans, parsley, tuna, capers and olives; gently toss to mix well. Add tomato and gently toss to combine. Transfer mixture to an 11- x 7-inch (1½-quart) baking dish coated with cooking spray. (Cover and refrigerate overnight, if desired.)
   
   
3. Sprinkle remaining ¼ cup Parmesan over casserole, and bake at 375° F for 30 minutes, or until bubbly and heated through. Let stand 5 minutes before serving.
   
   Makes 6 servings.