Lemony Tuna Noodle Casserole

Name: Lemony Tuna Noodle Casserole
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1 casserole, 8-10 serving(s)
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)

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Recipe 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 :)

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READY IN: 1hr

SERVES: 8-10

YIELD: 1 casserole

UNITS: US

INGREDIENTS

Nutrition

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

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

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