So, Lenten season also usually means no eating meat on Ash Wednesday or Fridays. So seafood and pizzas are very popular here those days!
I am sick to death of the typical tuna noodle casserole, so went looking for ideas on noodleless ones. I found some ideas but none really hit the mark so this is my own concoction. I am pleased to say it turned out pretty darn well!
Tuna artichoke casserole
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
2 C peas
1 jar (4 to 6 ounces) sliced mushrooms, drained
1/2 cup fresh grated Parmesan cheese
1/2 cup cheddar cheese
1 large can (12 to 14 ounces) tuna, drained and flaked (or use 2 standard cans)
2 cups panko bread crumbs
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, peas, mushrooms, and 1/2 cup Parmesan
cheese and cheddar cheese. Cook stirring, until cheese is melted. Add flaked tuna; taste and
add salt, as needed. Spoon the mixture into the baking dish and top with about 1/4 cup of
Parmesan cheese and panko bread crumbs and then parsley sprinkled over top. Bake for 20
to 30 minutes, until hot and bubbly.