Char’s Tuscan Tuna Casserole

A Mediterranean twist on a classic weeknight supper.

If your family is not a fan of tuna, substitute: 2 cups (500 mL) chopped cooked chicken. Looking for a vegetarian option? Use 1 cup (250 mL) canned white kidney beans (drained and rinsed) instead of tuna or chicken.

Ingredients

• 3 cups (750 mL) broad egg noodles
• 3 cups (750 mL) milk
• 2 tbsp (30 mL) cornstarch
• 1 tbsp (15 mL) vegetable oil
• 1 onion, chopped
• 2 tsp (10 mL) dried thyme leaves
• ½ tsp (2 mL) each of salt and pepper
• ¼ tsp (1 mL) ground nutmeg
• 2 cups (500 mL) shredded Asiago cheese, divided
• ½ cup (125 mL) chopped fresh parsley
• ¼ cup (60 mL) chopped fresh mint
• 2 tbsp (30 mL) chopped fresh rosemary
• 3 cloves garlic, minced
• 2 (170 g) cans tuna, drained
• ¾ cup (175 mL) each of sliced sundried tomatoes and quartered (pitted) olives (black or green *ideally no pimento).

Topping

• 1 ½ cup (375 mL) coarse bread crumbs
• ¼ cup (60 mL) chopped fresh parsley
• 3 tbsp (45 mL) melted butter
• Finely grated zest on one lemon

Directions

1. Preheat the oven to 400 F (200 C).
2. Cook egg noodles according to package directions. Drain well. Keep pasta in the colander and toss with a small splash of vegetable oil (about 1 tsp (5 mL)). Set a side.
3. Stir together milk and cornstarch. Set aside.
4. Over medium heat, heat oil in the same pot you cooked the pasta in. Cook onion until lightly brown, about 2 to 3 minutes. Add dried herbs and spices and cook, stirring until fragrant, about 30 seconds. Re-stir milk/cornstarch mixture and add to the pot, while stirring and scraping any bits from the bottom of pot. Bring to a boil, and cook until the sauce has thickened, about one minute. Once the sauce has thickened, remove from heat.
5. Stir in reserved egg noodles, 1 ½ cups (375 mL) of cheese, parsley, rosemary, mint, garlic, tuna (or chicken or beans), sundried tomatoes and olives. Stir until well combined.
6. Place mixture into a well greased 9 X 13-inch baking dish.
7. Stir together topping ingredients and remaining ½ cup (125 mL) cheese. Sprinkle mixture evenly over pasta.
8. Place in the centre of preheated oven and bake for about 20 minutes until topping is toasted and edges are bubbling.
9. Remove from oven and let stand for about 10 minutes before serving.

Makes 8 portions. Enjoy!

Delicious & Doable Tips:

~ not a fan of olives? Use chopped jarred (and patted dry) artichokes instead.