Cook egg noodles according to package directions, adding green beans to the cooking water during the last 3 minutes of cooking time. Drain and rinse thoroughly with cold water to stop the cooking process.
Melt butter in a large Dutch oven over medium-high heat. Add flour, and cook, whisking constantly, 1 minute. Slowly whisk in milk, and cook, whisking constantly, about 5 minutes or until mixture comes to a boil and thickens. Remove from heat, and slowly whisk in 1 cup Parmesan, whisking until smooth. Whisk in salt and pepper. Add noodles and green beans, parsley, tuna, capers, and, if desired, olives; gently toss to mix well. Add tomato, and gently toss to combine. Transfer mixture to an 11- x 7-inch (1 1/2-quart) baking dish coated with cooking spray.
Cover and refrigerate overnight, or sprinkle remaining 1/4 cup Parmesan over casserole, and bake at 375° for 30 minutes or until bubbly and heated through. Let stand 5 minutes before serving.
I have made this casserole every few months for the past three years. Each time my wife asks why I don't make it more often. guests even ask if I would make it again. This is a tasty and comfortable recipe that makes you want more. Excellent. We rate it 5 stars.
My family and I really enjoyed this recipe. I doubled the amount of tuna and threw in a few extra capers. I only had kalamata olives handy and didnt use them, but I think they may have added some zest to the dish. Regardless tho, I would make it again!
I ended up making a slight variation on this, based on what I had in the pantry. I used rotini instead of egg noodles, asparagus instead of green beans, and Trader Joe's frozen onion & bell pepper strips instead of tomatoes. The basics of the recipe were the same, and it was very tasty! We gobbled it up. I would like to know the nutritional info, however.
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