My family loves the great variety of flavors in this delicious, out-of-the-ordinary tuna noodle casserole. Not only is it loaded with flavor, it has great color and texture. Feel free to leave the mushrooms or olives out, or add some peas to replace an ingredient.
If you don't care for a breadcrumb topping, top it with an extra 1/4 cup of Parmesan cheese instead.
- 6 ounces thin or medium egg noodles
- 5 tablespoons butter (divided)
- 1/2 cup green onions
- 3 tablespoons flour
- 2 cups milk
- 1/2 teaspoon garlic and herb seasoning, or similar seasoning
- 1/8 teaspoon black ground pepper
- 1 jar or can (12 to 15 ounces) artichoke hearts (drained, sliced or chopped)
- 1 can (2 1/4 ounces) sliced ripe olives (drained)
- 1 small jar (2 ounces) pimientos
- 1 jar (4 to 6 ounces) sliced mushrooms (drained)
- 1/2 cup fresh grated Parmesan cheese, plus more for topping
- 1 large can (12 to 14 ounces) tuna, (drained and flaked)
- salt, to taste
- 1 cup fresh breadcrumbs or croissant crumbs
Cook the noodles in boiling salted water following the package directions. Drain well and set aside.
Heat oven to 350 F.
Lightly butter a 2 to 2 1/2-quart baking dish.
In a large saucepan, melt 3 tablespoons of butter over medium-low heat. Add the green onions and saute for 1 minute. Stir in flour and continue cooking, stirring, for 2 minutes. Gradually add the milk; cook, stirring, until thickened.
Add the seasonings to the milk along with the artichoke hearts, olives, pimientos, mushrooms, and 1/2 cup Parmesan cheese. Cook the sauce, stirring, until the Parmesan cheese has melted. Add the flaked tuna; taste and add salt, as needed. Stir in noodles.
Spoon the mixture into the prepared baking dish.
Melt the remaining 2 tablespoons of butter; toss with the bread crumbs until well coated. Add 1 or 2 tablespoons of grated Parmesan cheese to the breadcrumbs. Sprinkle the crumbs over the casserole.
Bake for 25 to 30 minutes, until hot and bubbly and the topping is browned.