Monday, February 7, 2011
Mediterranean Tuna Casserole
This is a Martha Stewart freezer recipe. It makes more than one casserole dish. I was actually able to make 3 square casserole dishes to freeze. So if you only want one then cut the recipe in half or a third.
2 tsp of olive oil
salt & pepper
16 oz of pasta, such as penne or egg noodles
2 red bell peppers, diced
1/2 cup all purpose flour
4 cups of skim milk
2 cans of tuna in water, drained
6 green onions, chopped
1/2 cup parmesan cheese
Preheat oven to 400 degrees.
Grease 2 8x8 inch square casseroles.
Cook pasta according to box directions until 2 minutes short of al dente.
Drain pasta and return to pot.
Meanwhile, heat oil over medium heat.
Add peppers, season with salt & pepper.
Cook for about 5 minutes.
Add flour and cook, stirring, 1 minute.
Gradually add milk, stirring until smooth.
Cook some more, stirring occasionally, until mixture begins to simmer.
Remove from heat. Add to pot with noodles.
Add the tuna and green onions.
Season with more salt & pepper.
Mix well together.
Separate into baking dishes.
Top with parmesan cheese.
Freeze or bake for about 20 minutes.
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