Tuna Noodle Casserole

• servings: 6 servings
• active time: 20 minutes
• total time: 1 hour 5 minutes

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

Directions

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

Preheat oven to 400 degrees F.

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

Whisk in flour until lightly browned, about 1 minute.

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

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

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

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

Serve immediately, garnished with chives, if desired.

for the panko mixture

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