Tuna Noodle Casserole

Name: Tuna Noodle Casserole
Total time: 2 h 10 min
Ingredients: 10 ounces wide egg noodles, about 4 1/2 cups; 3 tablespoons unsalted butter; 3 cloves garlic, minced; 2 large shallots, diced; 2 tablespoons all-purpose flour; 3 1/2 cups half and half; 2 teaspoons Dijon mustard; 8 ounces shredded sharp white cheddar cheese, about 2 cups; 3 (5-ounce) cans tuna in water, drained; 1 cup frozen green peas, rinsed; Kosher salt and freshly ground black pepper, to taste; 2 tablespoons chopped fresh chives; 1/3 cup Panko*; 1/3 cup freshly grated Parmesan; 1 tablespoon lemon zest; 1 tablespoon olive oil

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Total: 130

Servings: 6

Instructions

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Step 1

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

Step 2

Preheat oven to 400 degrees F.

Step 3

Melt butter in a Dutch oven over medium heat. Add garlic and shallots, and cook, stirring frequently, until fragrant, about 2 minutes.

Step 4

Whisk in flour until lightly browned, about 1 minute.

Step 5

Stir in half and half and Dijon until slightly thickened, about 4-5 minutes.

Step 6

Remove from heat. Stir in cheddar cheese until smooth, about 2 minutes.

Step 7

Stir in pasta, tuna and green peas until well combined; season with salt and pepper, to taste; sprinkle with Panko mixture.

Step 8

Place into oven and bake until golden brown and bubbly. about 25-30 minutes.

Step 9

Serve immediately, garnished with chives, if desired.

Step 10

In a small bowl, combine Panko, Parmesan, lemon zest and olive oil.

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