Tuna Noodle Casserole with Peas
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Ingredients
- 6 ounces uncooked no-yolk egg noodles
- 1 TBS olive oil
- 1 TBS butter
- 1 cup finely chopped onion
- 1 cup thinly sliced celery
- 3 TBS flour
- 2 1/4 cups milk
- 1/2 cup frozen green peas, thawed
- 1 1/2 TBS chopped fresh dill
- 1 tsp finely grated lemon rind
- 1 tsp fresh lemon juice
- 1 tsp dry mustard (such as Colman's)
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 (5-ounce) can solid white albacore tuna packed in water, drained and broken into chunks
- 1/4 cup panko
- 1.5 ounces Parmesan cheese, grated (about 1/3 cup)
Details
Adapted from myrecipes.com
Preparation
Step 1
1. Preheat broiler to low.
2. Fill a large saucepan with water; bring to a boil. Add noodles; cook 3 minutes or until al dente. Drain.
3. Heat a 10-inch ovenproof skillet over medium heat. Add oil and butter; swirl until butter melts. Add onion and celery; sauté 6 minutes or until tender. Sprinkle flour over pan; cook 45 seconds. Add milk, stirring constantly. Stir in peas and next 7 ingredients (through tuna). Remove pan from heat; gently stir in noodles. Sprinkle breadcrumbs and cheese over top. Broil 2 minutes or until topping is lightly browned.
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