The Times - Serving Waitsburg, Dayton and the Touchet Valley

I have made this casserole several times EXCEPT I haven't used the artichoke hearts and red pepper. The other person in my household doesn't like red peppers, but the next time I make it, I will get the artichoke hearts and red peppers. I'm thinking it would really enhance the flavor and the red peppers can be picked out ;) So I've made it without those items, and usually added peas.

This recipe makes two dishes; one for freezing, one for dinner. I cut the recipe in half, and it serves approximately six, generously.

1/3 c. olive oil, plus more for baking dishes

Coarse salt and pepper

1# wide egg noodles

2 red bell peppers (ribs and seeds removed), thinly sliced

½ c. flour

5 c. whole mile

4 cans (6 oz ea) tuna, drained

1 can (14 oz) artichoke hearts, drained and thickly sliced

5 scallions, thinly sliced

½ c. finely grated Parmesan

Preheat oven to 400 degrees, lightly oil two eight-inch square baking dishes. In a large pot of boiling salted water, cook noodles until two minutes short of al dente, drain, and return to pot.

Meanwhile, in a five-quart Dutch oven, heat oil over medium heat. Add bell peppers, season with salt and pepper. Cook until crisp tender, four to five minutes. Add flour and cook stirring one 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.

To freeze: Cover tightly with aluminum foil and freeze up to three months.

My notes: The picture shown is the one I made for dinner and just half the recipe. I like to use albacore tuna packed in water, which I usually have on hand because I buy them in a pack of eight from Costco. Instead of scallions, I chopped onions, cooked in butter, (instead of the oil), then added the flour. For the top I used a combination of hard white cheddar cheese (hard maybe because it was kind of dried out) and the parmesan cheese plus I had some Durkee dried onions left which I put on top. I do like the wide noodles but I think most pastas would work. If you also use the Durkee dried onions, you might want to add them towards the latter part of the cooking time and watch. They brown quickly.

Enjoy! Next week I will share the recipe for Red Velvet Cake.