Summer Tuna Artichoke Casserole

ADAI Recipes cow spot summer tuna artichoke casserole

Ingredients

1/2 lb mini fusilli pasta

4 cups Lactaid milk

4 tbsp flour

zest of 1/2 lemon

4 tbsp margarine

1 tbsp chopped dill

1 tsp cayenne pepper

1 tbsp extra-virgin olive oil

14.75 oz can artichoke hearts, drained

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Directions

  • Cook the pasta, rinse, drain and set aside.
  • Prepare the sauce; fill a medium saucepan with Lactaid milk.
  • Turn on medium heat and bring to a simmer.
  • In resealable bag combine butter and flour and blend.
  • Add to the warm milk, and whisk in to fully incorporate.
  • Preheat the oven to broil, or 500 degrees.
  • Prepare the filling ingredients; slice the onions, clean the Portobello caps and slice them into strips.
  • Open the can of artichoke hearts and cut each heart in half.
  • Put the artichokes in a bowl and sprinkle with the juice of two lemons.
  • Heat the olive oil in a sauté pan over medium-high heat.

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