Nicoise Salad Casserole

In this simple recipe, black olives, thyme, and tomatoes give tuna casserole a south-of-France twist.

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  • Makes: 6 servings
  • Serving Size: 1 1/3 cups
  • Prep: 25 mins
  • Bake: 20 mins 350°F
  • Cook: 8 mins

Nicoise Salad Casserole

Directions

  1. Preheat oven to 350 degrees F. Lightly coat a 2-quart rectangular baking dish with cooking spray; set aside. In a covered medium saucepan cook potatoes and orzo in a large amount of boiling salted water about 10 minutes or until tender. Drain and set aside.
  2. In a large bowl combine cooked potatoes, orzo, broth, cream cheese, milk, and thyme. Stir in tomatoes, peas, olives, and onion. Stir in 3/4 cup of the Parmesan cheese. Stir in tuna. Transfer to the prepared baking dish, spreading evenly.
  3. In a small bowl combine panko and the remaining 1/4 cup Parmesan cheese; stir in melted butter. Sprinkle overcasserole. Bake, uncovered, for 25 to 30 minutes or until golden brown and bubbly.
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Nutrition Facts (Nicoise Salad Casserole)

  • Per serving:
  • 409 kcal ,
  • 18 g fat
  • (9 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 48 mg chol. ,
  • 812 mg sodium ,
  • 43 g carb. ,
  • 5 g fiber ,
  • 6 g sugar ,
  • 19 g pro.
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