Tuna casserole

Enjoy these May flowers with this fantastic tuna casserole.

2 tbsp

of olive oil

pinch

of ground pepper

pinch

of salt

½ pound (450g)

wide egg noodles

sliced red bell pepper

¼ cup

of all-purpose flour

2 ½ cups

of whole milk

2 cans

of drained tuna

1 can (14 ounces)

drained and thickly sliced artichoke hearts

thinly sliced scallions

¼ cup

finely grated Parmesan

Preheat oven to 400 degrees.
Lightly oil an 8-inch square 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 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.
Transfer to baking dish, and sprinkle with Parmesan.
Bake until golden and bubbling, about 20 minutes.