Mediterranean Tuna Noodle Casserole

1/3 cup olive oil

Salt and pepper to taste

1 pound wide egg noodles

2 red bell peppers, thinly sliced lengthwise

1/2 cup all purpose flour

5 cups milk

4 cans (6 oz each) tuna, drained

1 can (14 oz) artichoke hearts, drained and thickly sliced

5 scallions, thinly sliced

1/2 cup finely grated parmesan

Preheat oven to 400.  Lightly oil two 8 inch square baking dishes.  In a large pot of boiling salted water, cook noodles until 2 minutes short of al dente, according to package instructions; drain and return to pot.  Meanwhile, in a large pot, heat oil.  Add bell peppers; season with salt and pepper.  Cook until crisp tender, 4-6 minutes.  Add flour, and cook stirring, 1 minute.  Gradually add milk, stirring until smooth.  Cook, stirring occasionally, until mixture comes to a simmer.  Remove from heat.  Add noodles to pot, along with tuna, artichokes, and scallions.  Season with salt and pepper, and toss.  Divide between prepared baking dishes, and sprinkle with parmesan.  Bake until golden and bubbling, about 20 minutes.

Serves 8