Tuna, Noodle, and Artichoke Casserole

Ingredients

• 6 ounces thin or medium egg noodles
• 5 tablespoons (1/3 cup) unsalted butter, divided
• 1/2 cup chopped green onions
• 3 tablespoons all-purpose flour
• 2 cups milk
• 1/2 teaspoon garlic and herb seasoning, or similar seasoning
• 1/8 teaspoon freshly ground black pepper
• 1 (12- to 15-ounce) jar or can artichoke hearts, drained and sliced or chopped
• 1 (2.25-ounce) can sliced ripe olives, drained
• 1 (2-ounce) jar pimientos
• 1 (4- to 6-ounce) jar sliced mushrooms, drained
• 1/2 cup freshly grated Parmesan cheese, plus more for topping
• 1 (12- to 14-ounce) can tuna, drained and flaked
• Salt, to taste
• 1 cup fresh breadcrumbs, or croissant crumbs

Instructions

1. Cook the noodles in boiling salted water following the package directions. Drain well and set aside.
2. Heat oven to 350 F.
3. Lightly butter a 2- to 2 1/2-quart baking dish.
4. In a large saucepan, melt 3 tablespoons of butter over medium-low heat. Add the green onions and saute for 1 minute. Stir in flour and continue cooking, stirring, for 2 minutes. Gradually add the milk; cook, stirring, until thickened.
5. Add the seasonings to the milk along with the artichoke hearts, olives, pimientos, mushrooms, and 1/2 cup Parmesan cheese. Cook the sauce, stirring, until the Parmesan cheese has melted. Add the flaked tuna; taste and add salt, as needed. Stir in noodles.
6. Spoon the mixture into the prepared baking dish.
7. Melt the remaining 2 tablespoons of butter; toss with the bread crumbs until well coated. Add 1 or 2 tablespoons of grated Parmesan cheese to the breadcrumbs. Sprinkle the crumbs over the casserole.
8. Bake for 25 to 30 minutes, until hot and bubbly and the topping is browned.