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egg noodles unsalted butter leeks flour milk Gruyere cheese mustard lemon zest salt olive oil garlic breadcrumbs
Viewed: 155 - Published at: 6 years agoIngredients
- 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)
Method
- 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.
