Tuna Artichoke And Noodle Casserole Stewart Recipes

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MEDITERRANEAN TUNA-NOODLE CASSEROLE



Mediterranean Tuna-Noodle Casserole image

Choose best-quality tuna that's packed in olive oil for this dish. Even after draining it, you'll get moister, richer results than if you used water-packed tuna.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 55m

Number Of Ingredients 10

1/3 cup olive oil, plus more for baking dishes
Coarse salt and ground pepper
1 pound wide egg noodles
2 red bell peppers (ribs and seeds removed), thinly sliced
1/2 cup all-purpose flour
5 cups whole milk
4 cans (6 ounces each) tuna in olive oil, drained
1 can (14 ounces) artichoke hearts, drained and thickly sliced
5 scallions, thinly sliced
1/2 cup finely grated Parmesan

Steps:

  • Preheat oven to 400 degrees. Lightly oil two 8-inch square (or other shallow 2-quart) baking dishes. In a large pot of boiling salted water, cook noodles until 2 minutes short of al dente; 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, and toss. Divide between prepared baking dishes, and sprinkle with Parmesan. Bake until golden and bubbling, about 20 minutes.

TUNA, ARTICHOKE, AND NOODLE CASSEROLE



Tuna, Artichoke, and Noodle Casserole image

An innovative sauce transforms tinned tuna, making the dish suave enough for company.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 12

1 pound elbow macaroni
Coarse salt and freshly ground pepper
1/2 medium onion, coarsely chopped
1 can (2 ounces) anchovies packed in olive oil (about 10 fillets), drained
1 1/2 cans (14 ounces each) artichoke hearts in water, drained (about 11 hearts)
2 tablespoons capers, rinsed
3/4 cup finely grated Parmesan cheese
3 cans (6 ounces each) water-packed chunk light tuna, drained, 2/3 cup water reserved
1/2 cup plus 2 tablespoons extra-virgin olive oil, plus more for dish
1 1/2 teaspoons finely grated lemon zest
1/4 cup finely chopped fresh flat-leaf parsley
1/3 cup breadcrumbs

Steps:

  • Preheat oven to 350 degrees. Lightly oil an 8- to 10-cup souffle or casserole dish. Cook pasta in a large pot of salted water until barely al dente, about 5 minutes. Drain, and rinse with cold water.
  • Puree onion, anchovies, artichoke hearts, and capers in a food processor until smooth. Add Parmesan and reserved tuna water, and pulse to combine. With machine running, slowly add 1/2 cup oil, and process until emulsified. Season with pepper. Transfer to a large bowl, and stir in drained tuna, lemon zest, parsley, and pasta. Season with salt and pepper.
  • Pour pasta mixture into prepared dish. Sprinkle breadcrumbs on top, and drizzle with remaining 2 tablespoons oil. Cover with parchment then foil, and bake until heated through, 40 to 45 minutes. Uncover, and cook until breadcrumbs are lightly browned, 15 to 20 minutes. Let stand for 15 minutes before serving.

MEDITERRANEAN TUNA-NOODLE CASSEROLE



Mediterranean Tuna-Noodle Casserole image

A delicious tuna noodle casserole that I got from Martha Stewart. You can substitute the artichoke hearts for broccoli or any other vegetable. I made the whole recipe and froze half for another day.

Provided by I_love2nurse in Can

Categories     One Dish Meal

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 10

1/3 cup olive oil, plus more for baking dishes
coarse salt and pepper
1 lb wide egg noodles
2 red bell peppers, ribs and seeds removed, thinly sliced
1/2 cup all-purpose flour
5 cups whole milk
4 (6 ounce) cans tuna in olive oil, drained
1 (14 ounce) can artichoke hearts, drained and thickly sliced
5 scallions, thinly sliced
1/2 cup finely grated parmesan cheese

Steps:

  • Preheat oven to 400 degree. Lightly oil two 8-inch square (or other shallow 2-quart) baking dishes. In a large pot boiling salted water, cook noodles until 2 minutes short of al dente, 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, 4-6 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, and toss. Divide between prepared baking dishes, and sprinkle with Parmesan. Make until golden and bubbling, about 20 minutes.

Nutrition Facts : Calories 811.9, Fat 32.9, SaturatedFat 8.2, Cholesterol 123.8, Sodium 1040.1, Carbohydrate 61.8, Fiber 5.6, Sugar 11.1, Protein 65.6

TUNA, ARTICHOKE, AND NOODLE CASSEROLE - STEWART



TUNA, ARTICHOKE, AND NOODLE CASSEROLE - STEWART image

Categories     Pasta

Yield 6 Servings

Number Of Ingredients 12

1 pound elbow macaroni
Coarse salt and freshly ground pepper
1/2 medium onion, coarsely chopped
1 can (2 ounces) anchovies packed in olive oil (about 10 fillets), drained
1 1/2 cans (14 ounces each) artichoke hearts in water, drained (about 11 hearts)
2 tablespoons capers, rinsed
3/4 cup finely grated Parmesan cheese
3 cans (6 ounces each) water-packed chunk light tuna, drained, 2/3 cup water reserved
1/2 cup plus 2 tablespoons extra-virgin olive oil, plus more for dish
1 1/2 teaspoons finely grated lemon zest
1/4 cup finely chopped fresh flat-leaf parsley
1/3 cup breadcrumbs

Steps:

  • Preheat oven to 350 degrees. Lightly oil an 8- to 10-cup souffle or casserole dish. Cook pasta in a large pot of salted water until barely al dente, about 5 minutes. Drain, and rinse with cold water. Puree onion, anchovies, artichoke hearts, and capers in a food processor until smooth. Add Parmesan and reserved tuna water, and pulse to combine. With machine running, slowly add 1/2 cup oil, and process until emulsified. Season with pepper. Transfer to a large bowl, and stir in drained tuna, lemon zest, parsley, and pasta. Season with salt and pepper. Pour pasta mixture into prepared dish. Sprinkle breadcrumbs on top, and drizzle with remaining 2 tablespoons oil. Cover with parchment then foil, and bake until heated through, 40 to 45 minutes. Uncover, and cook until breadcrumbs are lightly browned, 15 to 20 minutes. Let stand for 15 minutes before serving.

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