mediterranean tuna-noodle casserole

I think it's well-documented how much I love casseroles. Some days when the weather is gray, you're tired, and it has been too cold to see any friends in weeks, the idea of a casserole makes it all a little better.

Here is one I made last week. The recipe called for red peppers, but I used green because they're so much cheaper and I'm not a big red pepper fan anyway.  Also, I halved the recipe because I'm a big eater, but 8 servings is a lot even by my two-serving-per-person standards.

It turned out alright. Mushy and warm was pretty much all I needed that night, and it was certainly that. I may suggest using crumbled potato chips on top instead of parmesan to give it some added texture. And also for the fact that (from where I come from at least) it's not a casserole until there's a chip or tater tot on top.

Mediterranean Tuna-Noodle Casserole (via Martha Stewart.com)

Serves 8

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 cans (6 ounces each) 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

Preheat oven to 400 degrees. Lightly oil two 8-inch square (or other shallow 2-quart) baking dishes. In a large pot of boiling salted water, cook noodles until 2 minutes short of al dente; drain, and return to pot.

Meanwhile, in a 5-quart Dutch oven or heavy pot, heat oil over medium. Add bell peppers; season with salt and pepper. Cook until crisp-tender, 4 to 6 minutes. Add flour and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer.

Remove from heat; add mixture to noodles in pot, along with tuna, artichoke hearts, and scallions. Season with salt and pepper, and toss. Divide between prepared baking dishes, and sprinkle with Parmesan. Bake until golden and bubbling, about 20 minutes.

wish list

I think  probably need this cookbook. Oh and by the way, my birthday is September 14th. Or whatever.

barley casserole

My sisters and I have a daydream about one day opening up a bakery/diner in Des Moines. We'd serve muffins and delicious breads in the morning and for lunch we would have a Casserole of the Day. I'm not sure if that's supposed to be capitalized or not, but in my head it is because it's just that great of an idea.

Since both Sarah and Kathleen have the delicious treats down on lock, I figure I should try to make my name in the savory department. That's really where I do most of my shopping anyway. So sometimes I like to pretend I'm testing out recipes and that I need to make casseroles, you know, because I'm a team player. This is how I came upon the Barley Casserole recipe. It floated onto my monitor while searching Epicurious for how to use up some mushrooms without having to go to the grocery store. It had me at casserole.

At the bakery I am going to suggest we serve it with a dallop of thyme sour cream. No charge. Because that's just the sweet kind of place we pretend run.

Barley Casserole  

adapted from House & Garden | January 1965

by James A. Beard

serves 6 as a side dish, fed me twice as a main course. don't judge me.

Ingredients

1/2 pound mushrooms
3 tablespoons butter
1 large onion, chopped very fine

3 cloves garlic, minced
1 cup pearl barley
Salt, pepper
Cayenne pepper
2-3 cups chicken broth

Slice the mushroom caps and chop the stems. Heat the butter in a skillet and add the chopped onion. Cook for 3 or 4 minutes and add the mushrooms and garlic. Cook another 4 minutes, stirring occasionally. Meanwhile, heat the broth to boiling. Add the barley to the skillet and brown it lightly, mixing it well with the onions and mushrooms. Add a pinch of cayenne pepper and season to taste with salt and pepper. Pour into a buttered 8x8 casserole. Add enough boiling broth to cover the mixture and come 1/2" above it. Cover the casserole tightly and bake in a 350°F. oven for 35 minutes. Taste the barley for doneness. Add more broth, if necessary, and continue cooking until the liquid is absorbed and the barley tender.

I have been grating a layer of Parmesan cheese on top of the casserole when I take it out of the oven so it has a gooey top layer. Next time I think I'm going to try incorporating asparagus spears as well.