Tuna Noodle Casserole

damndelicious.net

Kate Louise

10 ounces wide egg noodles, about 4 ½ cups

3 tablespoons unsalted butter

3 cloves garlic, minced

2 large shallots, diced

1 large stalk celery, chopped

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

subheading: FOR THE PANKO MIXTURE:

⅓ cup Panko*

⅓ cup freshly grated Parmesan

1 tablespoon lemon zest

1 tablespoon olive oil

Note: Ingredients may have been altered from the original.

Directions at damndelicious.net

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