Tuesday, December 6, 2011
Tuna Noodle Casserole Mediterranean style
1- pd. wide egg noodles
fresh ground pepper
1 - 7oz. jar roasted red peppers drained and diced
3 ½ - cups milk 1/2 - cup flour
½ - cup shredded pecorino Romano cheese
2 - pouches white albacore tuna
1- 14oz. can artichokes in olive oil, drained and diced
5 - scallions, diced
½ - cup grated parmesan
1- tbls. Greek oregano
Preheat oven to 400 degrees. Lightly oil a 9 x 13 baking dish.
In a large pot cook noodles until 2 minutes short of al dente, drain, and return to pot.
Meanwhile, in a 5-quart heavy pot, heat oil over medium heat and add the diced peppers. Cook 4-6 min. and add the flour stirring 1 min. gradually add the milk stirring until smooth, continue cooking and stirring until mixture comes to a simmer. Remove from heat and stir in the pecorino Romano cheese.
Add mixture to noodles in pot, along with tuna, artichoke hearts, and scallions and Greek oregano and pepper to taste and toss. Pour the mixture in the baking dish and sprinkle with Parmesan and bake for 20 min. or until bubbly and lightly golden on top.