Mediterranean Tuna Casserole

This is not your mother’s tuna casserole. Italian-style ingredients—artichoke hearts, dried tomatoes, olives, and mozzarella cheese—give it a worldly update.



PREP: 25 minutes
BAKE: 40 minutes
STAND: 10 minutes
OVEN: 350°F
MAKES: 6 servings

INGREDIENTS
4 ounces dried fettuccine, broken
¼ cup chopped onion
1 tablespoon butter
1 10 ¾ -ounce can condensed cream of chicken soup
1 9- to 12-ounce can solid white tuna (water pack), drained and broken into chunks
1 8- to 9-ounce package frozen artichoke hearts, thawed and cut up
2/3 cup milk
½ cup shredded mozzarella cheese (2 ounces)
3 tablespoons oil-packed dried tomatoes, drained and snipped
3 tablespoons sliced pitted ripe olives
½ teaspoon dried thyme, crushed
3 tablespoons grated Parmesan cheese

PREPARATION
1. Cook fettuccine according to package directions; drain.
2. Meanwhile, in a large skillet cook onion in hot butter over medium heat until tender. Remove from heat. Stir in soup, tuna, artichoke hearts, milk, mozzarella cheese, dried tomatoes, olives, and thyme. Stir in cooked fettuccine. Transfer to a lightly greased 2-quart rectangular baking dish. Sprinkle with Parmesan cheese.
3. Bake, covered, in a 350°F oven for 20 minutes. Uncover and bake about 20 minutes more or until casserole is bubbly. Let stand for 10 minutes before serving.

MAKE AHEAD DIRECTIONS: Assemble as directed. Cover unbaked casserole with plastic wrap and chill up to 24 hours. Remove plastic wrap and cover with foil. Bake in a 350°F oven for 35 minutes. Uncover and bake about 15 minutes more or until casserole is bubbly. Let stand for 10 minutes before serving.

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