Lemon Tuna Noodle Casserole
I like to use a flat baking dish so that there is more crunchy topping per serving.
1 package wide egg noodles
4 tablespoons unsalted butter
1 large bunch green onions, sliced
3 cloves garlic, minced
1/4 cup AP flour
3 cups whole milk
4 cups shredded swiss cheese
Juice of 1 lemon
1/2 teaspoon salt
2 large cans oil packed tuna, drained and flaked
1 can sweet peas, drained well
1 cup Panko crumbs
3 tablespoons butter, melted
1 teaspoon garlic paste

  • Preheat oven to 375 degrees.
  • Cook egg noodles to al dente’ per package directions. Drain and rinse with cold water.
  • Melt butter in a medium sauce pan. Add garlic and onions sauteing until garlic is fragrant and onions are tender.
  • Whisk in flour and blend well. Gradually add milk, stirring constantly, until well blended.
  • Bring to a boil over medium high heat, stirring frequently.
  • Reduce heat and simmer 5 minutes until sauce is smooth and thickened.
  • Remove from heat and whisk in cheese, lemon juice and salt.
  • Fold in tuna, peas and egg noodles.
  • Pour into a greased baking dish.
  • Combine melted butter, garlic and Panko crumbs.
  • Spread evenly on top of tuna mixture.
  • Bake 30 minutes or until golden and bubbly.
  • Let stand 5 minutes before serving.
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