- 2 cups macaroni (cooked)
- 3 cans tuna (5 oz each, in springwater, drained)
- 10 ounces artichoke hearts (drained and quartered)
- 1 cup sour cream
- 2 ounces green beans (thin, trimmed and cut into 1-inch lengths, blanched)
- 1/4 cup sliced green olives
- 1/4 cup fresh parsley (coarsely chopped)
- 1 lemon (juiced)
- 1 tablespoon capers
- 1 cup mozzarella cheese (grated)
- 1/4 cup grated parmesan cheese
- Preheat the oven to 350°F.
- Combine the cooked pasta, tuna, artichokes, sour cream, beans, green olives, parsley, lemon juice and capers in a large bowl. Season to taste.
- Spoon the mixture into baking dish. Combine the cheeses in a bowl, then sprinkle over the pasta.
- Bake for 15-20 mins, until golden.
PER SERVING *
|Calories520Calories from Fat190|
|% DAILY VALUE*|
|Calories from Fat190|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Greg H. 12 Jan 2016
I did not include artichoke hearts because I don't like them. I included the green olives and capers, but I think that I would reduce the volume of both because the casserole seemed a little too salty to me. I used sharp cheddar cheese because I thought that was better choice. I'm glad that I had used the cheddar cheese, nice consistency and flavor. I had substituted soy milk for the sour cream, so that I could reduce the fat. The green beans were a nice touch, but I recommend using fresh green beans not frozen or canned. I was trying to duplicate my dearly departed mother's recipe. This came close, but not quite the taste that I had remembered from her recipe. My brother said that he had thought that our mother had used used peas, not green beans, in her recipe. I may try that in the next batch. Thank you for the recipe; this was a good start but I think that I may need to make some further modifications to come close our mother's recipe.