Entree / Fish: Mediterranean Tuna-Noodle Casserole

From Jackie Schuler

Ingredients
¼ cup olive oil plus more for baking dishes
Coarse salt
Ground pepper
1 lb wide egg noodles
2 red bell peppers (ribs and seeds removed), thinly sliced lengthwise
½ cup all-purpose flour
5 cups whole milk
4 cans (6 oz each) tuna in olive oil, drained
1 can (14 oz) artichoke hearts, drained and thickly sliced
5 scallions, thinly sliced
½ cup finely grated Parmesan

Directions
Preheat oven to 400 degrees. Lightly oil two 9-inch square (or other shallow 2-quart) baking dishes. In a large pot of boiling salt 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. Toss. Divide between prepared baking dishes, and sprinkle with Parmesan. Bake until golden and bubbling, about 20 minutes.