(Ingredients:
- 6 ounces thin or medium egg noodles
- 3 tablespoons butter
- 1/2 cup green onions
- 3 tablespoons flour
- 2 cups milk
- 1/2 teaspoon garlic 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 (or use 2 standard cans)
- salt, to taste
Preparation:
Heat oven to 350°. Lightly butter a 2-quart baking dish.
In a large saucepan, melt butter over medium-low heat. Add green onions and saute for 1 minute. Stir in flour until smooth and bubbly. Gradually add milk; cook, stirring, until thickened. Add seasonings, artichoke hearts, olives, pimientos, mushrooms, and 1/2 cup Parmesan cheese. Cook stirring, until cheese is melted. Add flaked tuna; taste and add salt, as needed. Stir in noodles. Spoon the mixture into the baking dish and top with about 1/4 cup of Parmesan cheese. Bake for 20 to 30 minutes, until hot and bubbly.
Serves 4 to 6.
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