1/4 cup olive oil
1/2 tsp. sea salt
1/2 tsp. freshly ground black pepper
1/2 pound egg noodles
1 chopped sweet bell pepper (red or orange)
1/4 cup flour
2 1/2 cups non-dairy milk (almond, rice or soy milk)
2 (5 ounce cans) tuna fish (drained)
6 ounces artichoke hearts (sliced)
1/4 cup chopped onion
1/2 cup nutritional yeast
1/4 cup sliced mushrooms or black olives (optional)
Preheat oven to 400 degrees.
Cook egg noodles until al dente. Drain and set aside.
In a 3 quart casserole dish, heat olive oil and saute peppers and onions for about 5 minutes. Add salt, pepper and flour. Cook while stirring and gradually add milk. Stir until smooth.
Remove from heat and stir in the egg noodles, tuna fish and artichoke hearts. Stir in 1/4 cup of the romano cheese. Sprinkle remaining cheese on top of mixture. Bake in the oven for about 20 minutes. Broil for two or three minutes to form a light golden crust on top.
Makes 4 servings.
