Updated Tuna Noodle Casserole

Updated Tuna Noodle Casserole

Serves 6

Ingredients

8 oz. dry farfalle pasta
1 tsp. Kowalski's Extra Virgin Olive Oil
12 oz. fresh tuna steak
6 tbsp. Kowalski's Butter
1 shallot, finely chopped
6 tbsp. Wondra flour
1 tsp. kosher salt
3 cups whole milk
¾ cup half-and-half
¾ cup coarsely grated Gruyère cheese
3 tbsp. chopped fresh dill
1 ½ tsp. Kowalski's Freshly Squeezed Lemon Juice (from the Produce Department)
10 oz. pkg. Sno Pac Organic Peas & Carrots, thawed
2 cups coarsely crushed Kowalski's Kettle Chips
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Directions
  1. In large pot of salted water, cook pasta according to pkg. directions; drain and set aside.
  2. In a small skillet, heat oil over medium heat. Add tuna to pan; sauté until slightly pink in center (10 min. per inch of thickness, measured at the thickest part).
  3. Flake tuna; set aside.
  4. Preheat oven to 375°.
  5. While oven preheats, melt 6 tbsp. butter in a large sauté pan over medium heat. Add shallots; sauté until tender (about 4 min.).
  6. Stir in flour and salt.
  7. Gradually add milk and half-and-half; simmer until mixture thickens slightly (5-8 min.), stirring frequently.
  8. Stir in Gruyère, dill and juice; fold in tuna, peas and carrots.
  9. Transfer mixture to a 2 qt. shallow casserole dish greased with butter; bake in preheated oven, covered, until heated through (20-30 min.).
  10. Remove cover; stir casserole and top with kettle chips. Continue baking until top is golden-brown and filling bubbles (about 12 min.).
  11. Serve immediately.