Tuna Noodle Casserole

Ingredients

• 1/2 cup butter
• 1/2 cup unbleached, all-purpose flour
• 1 1/2 cup milk
• 1/2 cup celery (diced)
• 2 tbsp Parmesan cheese (shredded)
• 1 tsp salt
• 1 tsp dried dill
• 1 tsp lemon zest
• 1/2 tsp black pepper
• 12 oz wide egg noodles
• 2 cans albacore tuna
• 1 cup frozen peas (no need to thaw)
• 2 green onion (chopped)
• 1 cup cheddar cheese (cubed) ((4 oz))
• 1/2 cup panko bread crumbs
• 2 tbsp melted butter

Instructions

1. 1

   Preheat the oven to 350 degrees. Grease a 9x13-inch baking pan with nonstick cooking spray.

2. 2

   In a pot on the stove, melt the butter and add the flour. Cook until bubbly, 1 to 2 minutes). Whisk in the milk until smooth. Stir in the celery, cheese, salt, dill, lemon zest, and black pepper. Simmer on low until thickened, stirring occasionally, about 7 minutes.

3. 3

   In a large pot of boiling, salted water, cook the noodles until al dente. Rinse and drain.

4. 4

   In a large bowl, combine the soup, noodles, tuna, green onion, peas, and cheese cubes.

5. 5

   Spoon this mixture into the prepared baking dish.

6. 6

   In a small bowl, combine the melted butter and panko. Sprinkle this over the top of the casserole.

7. 7

   Bake for 30 minutes or until hot and bubbly