This Mediterranean Tuna Noodle Casserole takes a classic comfort dish and infuses it with bold, sunny flavors. It’s a quick, satisfying meal that’s perfect for busy weeknights, bringing a taste of the Mediterranean to your kitchen.
Egg noodles serve as the sturdy base, soaking up all the delicious flavors. The hearty texture works beautifully in casseroles. Olive oil brings in that quintessential Mediterranean touch while sautéing the aromatics. Onion and garlic are the aromatic foundation, adding depth and flavor. Tuna offers protein and a savory note, balanced by the sweet-tart burst of sun-dried tomatoes. Kalamata olives contribute a briny, salty kick, and frozen peas add a pop of color and sweetness. Fresh parsley brightens up the dish, while feta cheese adds creaminess and a tangy finish. Béchamel sauce ties everything together in a silky, luxurious embrace, seasoned simply with salt and pepper.
This casserole pairs beautifully with a crisp green salad drizzled with a lemon vinaigrette. If you're in the mood for something heartier, serve it alongside some crusty bread to mop up every bit of that creamy sauce.
Start by preheating your oven to 375°F (190°C), so it's ready when you are. As it warms, cook the egg noodles according to their package instructions, then drain them and set aside. This gives them the perfect texture to absorb the flavors from the sauce.
In a large skillet over medium heat, warm up the olive oil. Toss in the diced onion and minced garlic, then sauté until the onion turns translucent. This usually takes about 5 minutes, and you’ll know it’s ready when your kitchen smells incredible.
Add the drained tuna, sun-dried tomatoes, olives, and peas to the skillet. Stir them around, letting them mingle and heat for about 3 to 4 minutes. The tomatoes and olives should release their flavors, enriching the aroma even more.
Now, fold in the cooked noodles, mixing everything well. Pour in that creamy béchamel sauce, ensuring every noodle is coated. This is where the dish starts to come together, creamy and delicious.
Season the mixture with a pinch of salt and pepper, then gently fold in the crumbled feta and chopped parsley. These final touches bring balance and a burst of freshness.
Transfer everything into a greased casserole dish, spreading it out evenly. Bake for about 25 minutes, until the top is a beautiful golden brown. Let it cool for about 5 minutes before serving to allow it to set slightly.
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