Tuna Casserole with Lemon
Doug Roese / Lakewinds Natural Foods
Homemade sauce and fresh lemon makes tuna casserole special again! Serve with green salad and fruit for a great meal.
yield: 4-6 servings
Ingredients
1/2 lb. egg or mini-lasagna noodles
2 1/2 teaspoons lemon juice
3 6 oz. cans of tuna, drained
1 cup frozen peas
SAUCE:
3 tablespoons butter
2 teaspoons lemon zest
1 bunch scallions, minced
6 tablespoons flour
2 1/2 cups milk
1 1/4 cups chicken stock
1 1/4 teaspoons salt
1/4 teaspoon white pepper
TOPPING:
1 cup breads crumbs
1/2 cups good parmesan, grated
2 tablespoons melted butter
Instructions
PREHEAT OVEN TO 375°F
1. Cook noodles in salted water, rinse and place in large bowl.
2. Drain and place tuna in small bowl, and mix in the lemon juice.
3. Combine milk and chicken stock in small pot and start to heat. Bring near boil, then let sit.
4. In butter, sauté the lemon zest and scallions for 5 minutes.
5. Add the flour, stir well, and cook 5 minutes without browning. Stir often.
6. Slowly stir in the milk, whisking well, and bring up to a boil. Let simmer on low for 5 minutes. Off the heat, add the salt and pepper.
7. Add tuna, peas and sauce to the noodles and mix.
8. Pour into buttered 9 X 13 (or so) casserole and distribute evenly.
9. Mix the melted butter, bread crumbs and cheese well by hand, then spread evenly onto casserole. Pat down to flatten.
10. Bake approximately 45 minutes to 1 hour until browned and bubbly.