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Lemony Tuna Noodle Casserole

Photo: Jennifer Davick; Styling: Jan Gautro
Prep time 15 mins
Cook time 50 mins
Yield 8 Servings

Ingredients

  • 12 ounces wide egg noodles
  • 1⁄4 cup unsalted butter
  • 2 large leeks, sliced
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, at room temperature
  • 4 cups (16 ounces) shredded Gruyčre cheese
  • 2 tablespoons Dijon mustard
  • 1 tablespoon lemon zest
  • 1/2 teaspoon salt
  • 4 (5- to 5.5-ounce) cans oil-packed tuna, drained and flaked
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon minced garlic
  • 1 cup panko (Japanese breadcrumbs)

How to Make It

  1. Cook egg noodles until al dente according to package directions. Drain, rinse with cold water, and drain again.

  2. Melt butter in a medium saucepan over medium heat. Add leeks and cook, covered, 7 minutes or until tender but not browned. Whisk in flour; cook 1 minute. Pour in milk; bring mixture to a boil over medium-high heat, whisking frequently. Reduce heat to medium-low, and simmer 3 minutes or until sauce is smooth and thickened.

  3. Remove from heat, and whisk in cheese and next 3 ingredients. Fold in tuna and egg noodles. Pour into a greased 3-quart baking dish.

  4. Combine olive oil, garlic, and panko; sprinkle over casserole. Bake at 375° for 30 minutes or until golden brown and bubbly. Let stand 5 minutes before serving.