LEMONY TUNA NOODLE CASSEROLE
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 :)
Provided by Raquel Grinnell
Categories Tuna
Time 1h
Yield 1 casserole, 8-10 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 792.5, Fat 41.5, SaturatedFat 18.5, Cholesterol 148.1, Sodium 564.5, Carbohydrate 51.2, Fiber 2.7, Sugar 7.7, Protein 52.2
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