Sunday, January 13, 2008

Mediterranean Tuna-Noodle Casserole

Happy Sunday! For dinner tonight I made Mediterranean Tuna-Noodle Casserole. It's a Martha Stewart Everyday Recipe. It was fairly easy to make. It calls for tuna packed in Olive Oil, but we couldn't find any at the store. So, we just used regular Albacore tuna packed in water. Ronnie liked it a lot. He usually never goes to get seconds. But tonight he did! I think that means its good! Check out the pics below. And the recipe, too. I will definitely be making this again. :)

And remember that Laundry Sorter I've been dying to get? Well, Ronnie and I went and bought it today! YAY! We still have to put it together, though. But I can't wait to use it!

Have you watched the American Gladiators. Wow! Do you remember this show from when we were kids? The new one is much more intense. It is so much fun to watch. I can't wait for it tonight.

Tomorrow is another day of my subbing job. I am really happy to be able to work for a couple of weeks now. We really need the extra money, too! I am so grateful. And the job is pretty mellow. I get about 5-6 students at a time for about 45 minutes. And I have tons of breaks. The weather last week was great...the highs were in the 50s. Hopefully, it stays that way this week. HAVE A GREAT WEEK!


Serves 8
1/3 cup olive oil, plus more for baking dishes
Coarse salt and ground pepper
1 pound wide egg noodles
2 red bell peppers (ribs and seeds removed), thinly sliced lengthwise
1/2 cup all-purpose flour
5 cups whole milk
4 cans (6 ounces each) tuna in olive oil, drained
1 can (14 ounces) artichoke hearts, drained and thickly sliced
5 scallions, thinly sliced
1/2 cup finely grated Parmesan

Preheat oven to 400 degrees. Lightly oil two 8-inch square (or other shallow 2-quart) baking dishes. In a large pot of boiling salted water, cook noodles until 2 minutes short of al dente, according to package instructions; drain, and return to pot.
Meanwhile, in a 5-quart Dutch oven or heavy pot, heat oil over medium. Add bell peppers; season with salt and pepper. Cook until crisp-tender, 4 to 6 minutes. Add flour and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer.
Remove from heat; add mixture to noodles in pot, along with tuna, artichoke hearts, and scallions. Season with salt and pepper, and toss. Divide between prepared baking dishes, and sprinkle with Parmesan. Bake until golden and bubbling, about 20 minutes.


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