8 ounces uncooked wide egg noodles
(4 cups)
8 ounces fresh green beans, trimmed and cut into 1-inch pieces (1 3/4 cups)
2 tablespoons butter
2 tablespoons flour
2 1/2 cups milk
1 1/4 cups grated Parmesan cheese, divided
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup chopped Italian or flat-leaf parsley
1 (12-ounce) can solid-white albacore tuna packed in water, drained
2 tablespoons capers, drained
1/2 cup Niçoise or other black olives, pitted and halved (optional)
1 1/2 cups chopped fresh tomatoes (about 1 1/4 pounds)
1. Cook egg noodles according to package directions, adding green beans to the cooking water during the last 3 minutes of cooking time. Drain and rinse thoroughly with cold water to stop the cooking process. 2. Melt butter in a large Dutch oven over medium-high heat. Add flour, and cook, whisking constantly, 1 minute. Slowly whisk in milk, and cook, whisking constantly, about 5 minutes or until mixture comes to a boil and thickens. Remove from heat, and slowly whisk in 1 cup Parmesan, whisking until smooth. Whisk in salt and pepper. Add noodles and green beans, parsley, tuna, capers, and, if desired, olives; gently toss to mix well. Add tomato, and gently toss
to combine. Transfer mixture to an 11- x 7-inch (1 1/2-quart) baking dish coated with cooking spray. 3. Cover and refrigerate overnight, or sprinkle remaining 1/4 cup Parmesan over casserole, and bake at 375° for 30 minutes or until bubbly and heated through. Let stand 5 minutes before serving. | 
