Casserole - Tuna {Mediterranean Style}

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Dishes4Drooling

subheading: Bechamel:

4 tablespoon butter

½ cup all-purpose flour

2 cups chicken stock

1½ cups milk I used whole milk

½ cup grated Romano cheese

½ teaspoon black pepper

1 teaspoon granulated garlic

1 teaspoon granulated onion

subheading: Tuna Casserole:

9.2 ounces albacore tuna two 4.6 ounce cans

12 ounces uncooked pasta cooke al dente- I used cavatappi

2 tablespoon olive oil

2 cups baby bella mushrooms sliced (or button mushrooms)

1 cup sweet onions diced

2 cloves garlic finely diced

14 ounces artichoke hearts one can sliced

3 ounces sundried tomatoes reconstituted and sliced

14 oz cherry tomatoes with juice 2 cups fresh cherry tomatoes can be used instead

1 cup kalamata olives sliced

1 tablespoon basil finely chopped

1 tablespoon Italian parsley finely chopped (save a little to garnish the mozzarella, so it melts in)

1 cup shredded mozzarella more or less as desired

Directions at askchefdennis.com

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