TUNA NOODLE CASSEROLE

Tuna Noodle Casserole 

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

Step 1

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

Step 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.

Step 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.

Step 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.