Easy Tuna Casserole – Mediterranean Style
Ingredients
Bechamel Sauce
-
4
tablespoon
butter
-
½
cup
all-purpose flour
-
2
cups
chicken stock
-
1½
cups
milk
-
½
cup
grated Romano cheese
-
½
teaspoon
black pepper
-
1
teaspoon
granulated garlic
-
1
teaspoon
granulated onion
Tuna Casserole
-
9.2
ounces
albacore tuna
-
12
ounces
uncooked pasta
-
2
tablespoon
olive oil
-
2
cups
baby bella mushrooms
-
1
cup
sweet onions
-
2
cloves
garlic
-
14
ounces
artichoke hearts
-
3
ounces
sun-dried tomatoes
-
14
ounces
cherry tomatoes
-
1
cup
kalamata olives
-
1
tablespoon
basil
-
1
tablespoon
Italian parsley
-
1
cup
shredded mozzarella
Instructions
- Melt butter and mix with flour to create a roux, cooking for 5 minutes.
- Add chicken stock to the roux and mix well, then add milk, Romano cheese, and seasonings to create the bechamel sauce.
- Preheat the oven to 350°F.
- Cook pasta al dente and set aside.
- Sauté mushrooms and onions for 5 minutes, then add garlic and cook for another 2 minutes.
- Combine cooked pasta with sautéed vegetables, cherry tomatoes, sun-dried tomatoes, olives, artichokes, basil, and parsley in a baking dish.
- Mix in the tuna and bechamel sauce, lightly combining.
- Bake in the oven for 20-25 minutes, optionally covering with foil.
- Remove from oven, top with mozzarella and parsley, then return to bake for an additional 5-7 minutes until cheese is melted.
- Serve with grated Romano cheese.
Nutrition Facts (estimated)
Servings
8
Calories
518
Total fat
21g
Total carbohydrates
58g
Total protein
26g
Sodium
936mg
Cholesterol
53mg
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