Tuna Noodle Casserole with Dill and Lemon Zest

Ingredients

• 12 ounces egg noodles
• 4 tablespoons unsalted butter, divided
• 8 ounces cremini mushrooms, sliced
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1/3 cup all-purpose flour
• 3 cups whole milk
• 1 cup chicken broth
• 10 ounces cans solid white tuna, drained and flaked
• 1 cup frozen peas
• 1 cup shredded sharp cheddar cheese
• 1/4 cup fresh dill, chopped
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 cup panko breadcrumbs
• 2 tablespoons unsalted butter, melted
• 2 tablespoons grated Parmesan cheese

Method

1. 1

   Preheat the oven to 375°F. Butter a 9x13-inch baking dish.

2. 2

   Bring a large pot of salted water to a boil and cook the egg noodles until just shy of al dente, about 6 minutes. Drain and set aside.

   6:00 · Boil noodles
3. 3

   In a 6-quart saucepan, melt 2 tablespoons of butter over medium heat. Add the mushrooms and onion and cook, stirring occasionally, until softened and lightly browned, about 7 minutes.

   7:00 · Cook mushrooms and onion
4. 4

   Add the garlic and cook until fragrant, about 1 minute.

   1:00 · Cook garlic
5. 5

   Add the remaining 2 tablespoons of butter to the pan and let it melt, then sprinkle in the flour and whisk constantly to form a smooth paste. Cook, whisking, for 1 minute.

   1:00 · Cook roux
6. 6

   Gradually whisk in the milk and chicken broth, making sure no lumps remain. Bring to a gentle simmer, whisking often, until thickened, about 6 minutes.

   6:00 · Thicken sauce
7. 7

   Remove the sauce from the heat and stir in the tuna, peas, cheddar cheese, dill, lemon zest, lemon juice, salt, and pepper until combined.

8. 8

   Add the cooked noodles to the sauce and fold gently until evenly coated.

9. 9

   Transfer the mixture to the prepared baking dish and spread into an even layer.

10. 10

    In a small bowl, toss the panko breadcrumbs with the melted butter and Parmesan cheese, then sprinkle evenly over the casserole.

11. 11

    Bake until the sauce is bubbling at the edges and the topping is golden brown, 25 to 30 minutes.

    25:00 · Bake casserole
12. 12

    Let the casserole rest for 10 minutes before serving to allow the sauce to set.

    10:00 · Rest before serving