Lenten Season--- Tuna Artichoke Casserole

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

parsley

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.