Tuna Noodle Niçoise Casserole

Ingredients

• 2 tablespoons butter 
• 2 tablespoons capers drained
• 0.3 cup flat-leaf parsley italian chopped
• 2 tablespoons flour 
• 8 ounces green beans fresh trimmed cut into 1-inch pieces (1 3/4 cups)
• 2.5 cups milk 
• 1.3 cups parmesan cheese divided grated
• 0.3 teaspoon pepper freshly ground
• 0.3 teaspoon salt 
• 12 ounce solid-white albacore tuna packed in water, drained canned
• 1.3 pounds tomatoes fresh chopped
• 4 cups wide egg noodles uncooked

Equipment

• oven
• whisk
• baking pan
• dutch oven

Directions

1. Cook egg noodles according to package directions, adding green beans to the cooking water during the last 3 minutes of cooking time.
2. Drain and rinse thoroughly with cold water to stop the cooking process.
3. Melt butter in a large Dutch oven over medium-high heat.
4. Add flour, and cook, whisking constantly, 1 minute. Slowly whisk in milk, and cook, whisking constantly, about 5 minutes or until mixture comes to a boil and thickens.
5. Remove from heat, and slowly whisk in 1 cup Parmesan, whisking until smooth.
6. Whisk in salt and pepper.
7. Add noodles and green beans, parsley, tuna, capers, and, if desired, olives; gently toss to mix well.
8. Add tomato, and gently toss to combine.
9. Transfer mixture to an 11- x 7-inch (1 1/2-quart) baking dish coated with cooking spray.
10. Cover and refrigerate overnight, or sprinkle remaining 1/4 cup Parmesan over casserole, and bake at 375 for 30 minutes or until bubbly and heated through.
11. Let stand 5 minutes before serving.