Mediterranean Tuna Casserole

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If you want to go for something different tonight (or tomorrow) this is a great recipe featured in Taste of Home. I’m not a fan of fish, and really not a fan of tuna casserole. This dish makes the tuna hard to taste and gives a nice update to an old (and usually gross) classic.

Mediterranean Tuna Casserole

1½ c uncooked whole wheat penne pasta
2 cans (10 oz) white water packed tuna, drained
1 can (10¾ oz) condensed cream of mushroom soup, undiluted
1¼ c water-packed artichoke hearts, rinsed, drained and chopped
½ c sour cream
¼ c roasted sweet red peppers, drained and chopped (I oven roasted some red pepper)
3 Tbsp chopped onion
3 Tbsp sun-dried tomatoes, chopped
2 Tbsp Greek olives, chopped
1 Tbsp snipped fresh dill or 1 tsp dill weed
2 garlic cloves, minced
1 tsp grated lemon peel (or juice)
½ tsp crushed red pepper flakes
½ c dry bread crumbs (I used crushed Corn Flakes)
¼ c grated Parmesan cheese
½ tsp Italian seasoning

Cook pasta according to package directions.

Meanwhile, in a large bowl, combine the tuna, soup, artichokes, sour cream, peppers, onion, sun-dried tomatoes, olives, dill, garlic, lemon and pepper flakes. Drain pasta; stir into tuna mixture. Divide among six 10-oz. ramekins or custard cups.

In a small bowl, combine the bread crumbs, cheese and Italian seasoning. Sprinkle over tuna mixture. Place ramekins on a baking sheet. Bake uncovered, at 350° for 25-30 minutes or until golden brown.

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