Mediterranean Tuna Noodle Casserole

You can never have too many American recipes, so give Mediterranean Tuna Noodle Casserole a try. One serving contains 383 calories, 16g of protein, and 20g of fat. This recipe serves 8. For $1.17 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. It will be a hit at your Winter event. A mixture of artichoke hearts, wide egg noodles, olive oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 45 minutes. 23 people were glad they tried this recipe. A few people really liked this main course. It is brought to you by Everyday Home Cook. It is a good option if you're following a pescatarian diet. With a spoonacular score of 63%, this dish is solid. If you like this recipe, you might also like recipes such as Tuna Noodle Casserole, Tuna Noodle Casserole, and Tuna Noodle Casserole.

Servings: 8

 

Ingredients:

1 14 oz can artichoke hearts, drained and coarsely chopped

1/2 cup all-purpose flour

3 green onions, sliced

4 cups milk

1/3 cup (extra virgin) olive oil

1/2 cup finely grated Parmesan cheese

1 red bell pepper, sliced

salt and pepper to taste

3 2.6 oz pouches (or 3 6-oz cans, drained) tuna (in oil or water)

5 heaping cups uncooked wide egg noodles

Equipment:

sauce pan

oven

frying pan

pot

bowl

aluminum foil

Cooking instruction summary:

Preheat oven to 400 degrees F. Lightly oil a 13?x9? pan or two 8? square pans. In a large saucepan, heat oil over medium heat. Add peppers, season with salt and pepper, and saute until crisp-tender, about 4 to 5 minutes. Add flour, and cook and stir about 1 minute. Gradually add milk to pan, stirring well after each addition to avoid lumps. Cook and stir until mixture comes to a simmer and thickens slightly.Meanwhile, cook noodles in a large pot of boiling water for 2 minutes short of recommended cooking time. Drain and set aside.After sauce has simmered and noodles are cooked, add both to a large bowl along with artichokes, green onions, and tuna. Pour into serving dish(es). Top with Parmesan cheese. Bake in a preheated 400 degree F oven for 20 minutes, until cheese is melted and casserole is bubbly.To Freeze: Prepare up until baking. Let cool to room temperature and cover with foil. Freeze for up to 3 months. To bake from frozen, bake covered at 400 degrees F for 2 hours. Uncover, and bake another 20 minutes. To bake from thawed (overnight in refrigerator), bake covered for 30 minutes. Uncover, and bake another 20 minutes.

 

Step by step:


1. Preheat oven to 400 degrees F. Lightly oil a 13?x9? pan or two 8? square pans. In a large saucepan, heat oil over medium heat.

2. Add peppers, season with salt and pepper, and saute until crisp-tender, about 4 to 5 minutes.

3. Add flour, and cook and stir about 1 minute. Gradually add milk to pan, stirring well after each addition to avoid lumps. Cook and stir until mixture comes to a simmer and thickens slightly.Meanwhile, cook noodles in a large pot of boiling water for 2 minutes short of recommended cooking time.

4. Drain and set aside.After sauce has simmered and noodles are cooked, add both to a large bowl along with artichokes, green onions, and tuna.

5. Pour into serving dish(es). Top with Parmesan cheese.

6. Bake in a preheated 400 degree F oven for 20 minutes, until cheese is melted and casserole is bubbly.To Freeze: Prepare up until baking.

7. Let cool to room temperature and cover with foil. Freeze for up to 3 months. To bake from frozen, bake covered at 400 degrees F for 2 hours. Uncover, and bake another 20 minutes. To bake from thawed (overnight in refrigerator), bake covered for 30 minutes. Uncover, and bake another 20 minutes.


Nutrition Information:

Quickview
382k Calories
16g Protein
20g Total Fat
32g Carbs
12% Health Score
Limit These
Calories
382k
19%

Fat
20g
32%

  Saturated Fat
5g
34%

Carbohydrates
32g
11%

  Sugar
7g
9%

Cholesterol
46mg
15%

Sodium
609mg
27%

Get Enough Of These
Protein
16g
33%

Selenium
46µg
67%

Vitamin C
30mg
37%

Vitamin A
1283IU
26%

Phosphorus
255mg
26%

Calcium
240mg
24%

Vitamin B12
1µg
23%

Vitamin B3
4mg
20%

Vitamin B2
0.33mg
19%

Vitamin K
16µg
15%

Manganese
0.29mg
15%

Vitamin D
2µg
13%

Vitamin E
1mg
12%

Vitamin B1
0.18mg
12%

Vitamin B6
0.24mg
12%

Iron
1mg
11%

Magnesium
39mg
10%

Fiber
2g
10%

Folate
38µg
10%

Potassium
326mg
9%

Zinc
1mg
9%

Vitamin B5
0.83mg
8%

Copper
0.13mg
7%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Latin Chicken and Rice Pot
Pumpkin French Toast
Salisbury Steaks With Gravy
Parmesan Zucchini and Corn
Vietnamese Banh Mi Sandwich
Spinach Almond Crostini
Seasoned Green Beans
Creamed spinach grilled cheese sandwich
Three Cheese and Chicken Stuffed Shells
Chocolate Raspberry Cupcakes
Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

Popular Recipes
Baked Parmesan Chicken

Can't Stay out of the Kitchen

Pumpkin Cheesecake

Natashas Kitchen

Chicken Souvlaki with Zucchini Tzatziki

Simply Delicious Food

Easy Honey Garlic Chicken

Cafe Delites

Spinach and Mushroom Stuffed Chicken Breasts

Foodnetwork