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13) Tuna Noodle Casserole with Dijon Mustard and Gruyère

Print Recipe
Prep Time 15 minutes
Cook Time 1 minute
Total Time 16 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 12 oz egg noodles cooked and drained
  • 2 5 oz cans tuna in water, drained
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 1/2 cups milk
  • 2 tsp Dijon mustard
  • 1 cup shredded Gruyère
  • 1/2 cup frozen peas
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup panko breadcrumbs
  • 1 tbsp olive oil

Method
 

  1. Preheat oven to 375°F. Grease a 9x13-inch baking dish.
  2. Melt butter in a saucepan over medium heat. Whisk in flour and cook 1 minute.
  3. Slowly whisk in milk until smooth. Cook until thickened, about 3 minutes.
  4. Stir in Dijon, 3/4 cup Gruyère, salt, and pepper. Remove from heat.
  5. Fold cooked noodles, tuna, and peas into sauce. Pour into dish.
  6. Mix panko with olive oil and sprinkle over casserole. Top with remaining Gruyère.
  7. Bake 18–20 minutes until bubbly and golden. Let sit 5 minutes before serving.