Lemony Tuna Noodle Casserole

Submitted by Raquel Grinnell

"From Coastal Living magazine October 2010. My sister made this for a baby shower we attended this weekend and the response was overwhelming - EVERYONE - including the mama-to-be, wanted this recipe!! We never grew up with tuna casserole (our mother is from Spain), but for a first time try, this one was out of the park. Definitely nice enough for company, and easy to make! The only changes she made were to add a few grinds of black pepper and she subbed one of the cans of oil-packed tuna for a water-packed one as she had it in her pantry already. Although I think that the mild flavor of the leeks was one of the keys, I'm sure subbing regular sauteed onions would be acceptable. Don't skimp on the Gruyere; she added a bit extra there too :)"

 

• Ready In: 1hr
• Ingredients: 13
• Yields: 1 casserole
• Serves: 8-10

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 gruyere cheese, shredded
• 2 tablespoons Dijon mustard
• 1 tablespoon lemon zest
• 1⁄2 teaspoon salt
• 4 (5 1/2 ounce) cans white tuna packed in oil, drained and flaked (look for 'chunk white' or 'chunk light' on label)
• 3 tablespoons olive oil, extra-virgin
• 1 teaspoon garlic, minced
• 1 cup panko breadcrumbs (Japanese breadcrumbs)

directions

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.