Tuna Noodle Casserole

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TUNA NOODLE CASSEROLE

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 ½/ 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 FOR THE PANKO MIXTURE

• ⅓ cup Panko

• ⅓ cup freshly grated Parmesan

• 1 tablespoon lemon zest

• 1 tablespoon olive oil

INSTRUCTIONS

1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.2 Preheat oven to 400 degrees F.

2. Melt butter in a Dutch oven over medium heat. Add garlic and shallots, and cook, stirring frequently, until fragrant, about 2 minutes. 3. Whisk in flour until lightly browned, about 1 minute. Stir in half and half and Dijon until slightly thickened, about 4-5 minutes.

4. 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 and 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. #tunanoodlecasserole #tuna #casserole #fall #cooking #homecooking #fyp #homecook #cook #foodie