Mediterranean Style Tuna Casserole

Ingredients

1/3 cup olive oil, plus more for baking dishes Coarse salt and ground pepper 1 pound wide egg noodles 2 red bell peppers (ribs and seeds removed), thinly sliced 1/2 cup all-purpose flour 5 cups whole milk 4 6 oz. cans tuna in olive oil, drained 1 can (14 ounces) artichoke hearts, drained and thickly sliced 5 scallions, thinly sliced 1/2 cup finely grated Parmesan

Directions

1. Preheat the oven to 400°F. Grease two 8-inch square baking dishes with oil then set aside. 2. Cook noodles in a large pot for 2 minutes until al dente, drain then return to the pot. 3. Using a five quart Dutch oven/ heavy pot heat the oil over medium heat and cook bell peppers until crisp-tender, seasoning this with salt and pepper, for 4 to 6 minutes. Add the flour and stir while cooking for another minute. Gradually add milk while stirring the mixture until smooth. Cook while stirring occasionally until it comes to simmer. 4. Remove this from heat then pour the mixture to the pot together with the artichoke hearts, tuna, and scallions. Add salt and pepper to taste then toss. 5. Divide the mixtures between the baking dishes and top with the Parmesan by sprinkling. 6. Bake until the mixture bubbles and top appears golden, about 20-25 minutes.