Tuna Noodle Nicoise Casserole

• ounces uncooked wide egg noodles↗8 ounces
• ounces fresh green beans, trimmed and cut into 1-inch pieces (1 3/4 cups)↗8 ounces
• butter↗2 tablespoons
• flour↗2 tablespoons
• milk↗2 1⁄2 cups
• grated parmesan cheese, divided1 1⁄4 cups
• salt↗1⁄4 teaspoon
• white pepper1⁄4 teaspoon
• crushed red pepper flakes (optional)↗1 pinch
• onion, grated (optional)↗1⁄3
• chopped Italian parsley or 1/4 cup flat leaf parsley1⁄4 cup
• (12 ounce) can solid-white albacore tuna in water, drained↗1
• capers, drained↗2 tablespoons
• nicoise olives (optional) or 1/2 cup other black olives, pitted and halved (optional)↗1⁄2 cup
• chopped fresh tomatoes1 1⁄2 cups

Step-by-step instructions

1. 1

   Cook egg noodles according to package directions, adding green beans to the cooking water during the last 3 minutes of cooking time.

2. 2

   Drain and rinse thoroughly with cold water to stop the cooking process.

3. 3

   Melt butter in a large Dutch oven over medium-high heat.

4. 4

   Add flour, and cook, whisking constantly, 1 minute.

5. 5

   Slowly whisk in milk, and cook, whisking constantly, about 5 minutes or until mixture comes to a boil and thickens.

6. 6

   Remove from heat, and slowly whisk in 1 cup Parmesan, whisking until smooth.

7. 7

   Whisk in salt, red pepper flakes, and white pepper.

8. 8

   Add noodles and green beans, parsley, tuna, capers, grated onion(if using) and, if desired, olives; gently toss to mix well.

9. 9

   Add tomato, and gently toss to combine.

10. 10

    Preheat to 375ºF.

11. 11

    Transfer mixture to an 11- x 7-inch (1 1/2-quart) baking dish coated with cooking spray.

12. 12

    Cover and refrigerate overnight, or sprinkle remaining 1/4 cup Parmesan over casserole, and bake for 30 minutes or until bubbly and heated through.

13. 13

    Let stand 5 minutes before serving.