Mediterranean Tuna Noodle Casserole

A delicious Mediterranean twist on the classic Tuna Noodle Casserole, featuring tangy olives, sun-dried tomatoes, and fresh herbs for a light and flavorful dish that is perfect for any family dinner.

Prep time: 15 minutes
Cook time: 25 minutes
Serves: 6

Ingredients

12 oz egg noodles

2 tbsp olive oil

1 small onion, diced

2 cloves garlic, minced

1 can (12 oz) tuna, drained

1/2 cup sun-dried tomatoes, chopped

1/3 cup Kalamata olives, sliced

1/2 cup frozen peas

1/4 cup fresh parsley, chopped

1/2 cup feta cheese, crumbled

2 cups béchamel sauce

Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).

2. Cook the egg noodles according to the package instructions and drain.

3. In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, sauté until the onion is translucent.

4. Stir in the tuna, sun-dried tomatoes, olives, and peas. Cook for 3-4 minutes.

5. Add the cooked noodles to the skillet and mix well.

6. Pour in the béchamel sauce, stirring to coat all ingredients evenly.

7. Season with salt and pepper, then fold in the crumbled feta and chopped parsley.

8. Transfer the mixture to a greased casserole dish and bake for 25 minutes until golden brown on top.

9. Let the casserole cool for 5 minutes before serving.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in the oven at 350°F (175°C) for 15-20 minutes or until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.